Quick Coq au Vin a French Classic Made Easy
Let’s Eat the World · Main Course · Poultry · Provencal Recipes · TasteStudents for our cooking class in Uzès (and Paris) come from worldwide. We have had the pleasure of meeting Americans, Australians, Asians, Europeans, and even a Canadian couple who return yearly 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
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.
Ingredients
- 2.5 oz sunflower oil
- 5 oz bacon
- 2 chickens cut into 12 pieces
- 2 onions
- 2 carrots
- 2 garlic cloves crushed
- 3.25 oz flour
- 34 oz red wine
- 34 oz brown chicken stock
- 12 white mushrooms (champignons de Paris)
- 6 oz pearl onions peeled
- 2 oz parsley chopped
- salt and pepper
Instructions
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 small dice, into the same pan and cook for 5 minutes.
- Put the chicken back and stir in the flour.
- Cook for 2 minutes, then add the wine. Let it boil for 2 minutes, then add the brown stock and season. Cover with a lid and cook for 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.
- Serve as shown with a side of roasted potatoes, potato gratin, green salad, or crusty bread.
Tried this recipe?Let us know how it was!
More Recipes with Chicken
Farmhouse Chicken with 39 Cloves of Garlic and Potato Purée
This dish is so spectacularly simple that I hope everyone tries it. You can choose to skip wrapping the cocotte in puff pastry. Although this might not lock in the juices as effectively and result in a less striking presentation, the dish will still turn out well. Serve with a green salad.
Check out this recipe
Brined and Roasted Chicken Legs with Lemon and Herb Pan Sauce
Brining and roasting creates juicy meat and crispy skin. The lemon herb sauce gives it an unforgettable Provence flavour.
Check out this recipe
Roast Chicken in a Mustard Sauce
An easy and delicious roasted chicken covered in mustard sauce. This recipe requires very minimal prep only one minute!
Check out this recipe
Chicken with Truffles and Mushrooms
Truffles are a unique, rich component that can elevate any dish. This recipe is a surefire way to impress with a meal that tastes like it's straight out of a 5-star kitchen.
Check out this recipe
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Three Places In Provence To Visit More Than OnceRelated Provence Articles
Seared Lamb Medallions with Asian Flavours
July 27, 2020
The following recipe for seared lamb medallions with an Asian inspired tamari-ginger glaze is a happy consequence that I almost butchered. It wasn’t a special occasion, but I had a menu plan to pair with a red wine blend from Domaine de la Citadelle – Gouverneur Saint-Auban Rouge. The result was a delicious, the “Big. …
Octopus in Tomato Sauce La Poulpe à la Niçoise
May 12, 2023
Among Nice’s many attractions are its Mediterranean location and the fresh seafood. Octopus (la pouple) is one ingredient that often features in Niçoise dishes. La pouple à la Niçoise was a favourite of the local fisherman mentioned by Tobias Smollett in 1762. However, the recipe has likely evolved since that time to more refined versions. …
Provençal Herbed Salmon with Roasted Vegetables
January 8, 2021
Although today’s recipe for Herbed Salmon with Roasted Vegetables is Provençal, the story has links to Italy (our other love). And it all has to do with a little jar labelled Finocchio, the Italian word for fennel. Once, when Mark and I were in Scottsdale, Arizona, just after our move to Tucson, we were shopping …
Easy Entertaining a Recipe for Mediterranean Chicken with Tomatoes, Olives and Lemon
November 24, 2017
This gorgeous Mediterranean Chicken recipe was featured in Waitrose Weekend wines the other day, expertly paired by Philip Scholfield with a bottle of Pure. …
No Comment