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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 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
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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Cookn with Class Uzes

Cookn with Class Uzes

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 this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/7-night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

A new addition to the Cook'n with Class repertoire are a wide range of options for online cooking classes for those of us who can’t make it to France but are still looking for an authentic French experience.

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