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Quick Coq au Vin a French Classic Made Easy

Students for our cooking class in Uzès (and Paris) come from all over the world.  We have had the pleasure of meeting Americans, Australians, Asians, Europeans, and even a Candian couple who returns every year for a refresher workshop (or two). Without fail, whether these folks consider themselves cooks or beginners they want easy recipes. This recipe for Quick Coq au Vin meets that request, enjoy cuisine à la Française made easy.

Quick Coq au Vin

Quick Coq au Vin

The longest part of this recipe is cooking the chicken, which will be roughly 60 minutes on simmer. Enjoy some easy French cuisine for dinner tonight.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine French
Servings 8 people


  • 60 g (2.5 oz) Sunflower oil
  • 150 g (5 oz) bacon
  • 2 Chickens cut into 12 pieces
  • 2 Onions
  • 2 Carrots
  • 2 garlic cloves crushed
  • 80 g (3.25 oz) Flour
  • 1 litre (34 oz) Red wine
  • 1 litre (34 oz) Brown Chicken Stock
  • 12 White mushrooms (champignons de Paris)
  • 200 g (6 oz) Pearl onions peeled
  • 50 g (2 oz) Parsley chopped
  • Salt and Pepper


Prepare the Chicken:

  • In a large saucepan, add the oil and the bacon cut in small dice.
  • Cook until brown and remove and keep the bacon for later.
  • Keep the fat in the pan and brown the chicken parts in it. Remove and reserve the chicken.
  • Add the vegetables, cut into small­dice, into the same pan and cook 5 minutes.
    Quick Coq au Vin
  • Put the chicken back and stir in the flour.
  • Cook 2 minutes and add the wine, let it boil 2 minutes, add the brown stock and season, cover with a lid and cook 60 minutes on a simmer.

Prepare the Garnish:

  • In a frying pan, add butter, cook the mushrooms previously sliced and add the onions.
  • Cook 5 minutes and add the bacon.

To Serve:

  • When the chicken is cooked add the garnish and parsley.
    Quick Coq au Vin
  • Serve as shown with a side of roasted potatoes, or potato gratin or s green salad and crusty bread.
    Quick Coq au Vin
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Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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