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So all you classically trained chefs out there, don’t hate me for this.
I made French Coq au Vin, but I did it the super quick way…not the traditional way which can take up to four hours. I know this is probably all wrong in so many ways and the French are most likely screaming at me right about now. But hear me out, I am not a trained chef and most of the time I am totally winging it. And since I am totally winging it, this allows me to be a little more creative….or ok, lazy.
So really, I just take a lot of short cuts.
Well whatever, all I know is it’s a really good meal and it’s made pretty quickly and easily – and I love it.
Now in full disclosure here, the Coq au Vin (which I most definitely am not pronouncing right by the way) is the dish that gets made in one pot. I was not smart enough to think of a way to also make the mashers in the same pot. I am kind of thinking that can’t be done, but then again you never know, I’ll leave that to the master chefs.
Here is the deal with this fancy, but not so fancy dinner. It happened all because it snowed. You see, the snow does magical, and apparently delicious things this time of year.
I have to say that I was pretty excited for all the snow we got, and are supposed to continue to get throughout the rest of the week. It’s just what I crave this time of year. Trust me, come late January I will be so over it, but right now I am loving it and loving the foods it inspires me to make.
I was having a pretty hard time deciding between recipes the other day. I was doing the whole back and forth, back and forth, “oh, but I sort of already made something similar to this last month” thing. It’s kind of the worst when this happens because I just get straight up annoyed with myself that I cannot think up anything creative. And that I feel like I am wasting time practically arguing with myself in my head about what I should make. I know it is completely insane, but as you all know, I have issues with making decisions.
Meaning I can’t make them.
When I can’t decide on recipes, I do the stupidest thing. I go in search of new recipe inspiration. I know, like why would I do that if I already have recipes ideas to choose from? It’s most likely because I am not crazy exited about the ideas I have written down in my notebook and I feel like I need a new fresh idea. It’s complete craziness, but it is how I work. Plus, I really like to be excited about each and every recipe I do.
So then I stumbled upon a whole bunch of Coq au Vin recipes and thought to myself “oh my gosh, that is perfect for the snowy weather”. The only thing was, I didn’t have four hours, so I just took a few shot cuts, used a lot wine, made some quick mashers and it all just came together. In perfect time too. With the sun setting so freaking early now, it means I actually have to get my stuff together by like four, and if you know me, this is nearly impossible and NO FUN. But somehow I have been managing. I think it may just be luck…just hoping it does not run out anytime soon. The lucky pot of gold is endless, right?
This dish has classic French flavors, wine, mushrooms, garlic and the best painless mashed potatoes to soak up all the sauce – which by the way is so good. Don’t be freaked out by the fancy name, this meal is totally laid back with simple mellow flavors that even picky eaters will love. Although, I do think that the only reason I got my brothers to try this was because of the mashers. They love mashed potatoes, especially mashed potatoes along with a saucy-gravy like dish.
The only reason they were hesitant to try the chicken was because of the veggies in the sauce, but they just slid those off to the side and totally loved the dish. The rest of us normal eaters ate our veggies. Typical.
The Coq au Vin (which if you are wondering is just chicken in a red wine mushroom sauce) honestly takes a little over thirty minutes, maybe more or less depending on how slow or quick you are working. Adding the mashed potatoes added on the time, but I mean, how could brown butter mashed potatoes not be worth it?
They are. Even if they require another dish to clean (sorry!). And really, every saucy dish like this SHOULD require creamy, buttery mashers. There really is no other way in my mind.
I know that everyone is in “Thanksgiving foods only” mode, but hey, don’t we still have to eat between now and the 27th? Pretty sure we do, and this meal is so cozy and delicious!
Surely this One-Pot 45 Minute Coq au Vin will keep you satisfied until the big feast.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Now let’s eat!
I’ve made this recipe every month for couple years. It is my favorite thing I make!!
Hey Heidi,
Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
Can you share the steps and adaptations for the pressure cooker? I’d love to try it in mine as well!
Hey Ally,
You can follow the recipe if you want to use the instant pot:
https://www.halfbakedharvest.com/healthier-instant-pot-coq-au-vin/
Please let me know if you have any other questions! xTieghan
I just made this in a pressure cooker and it was THE BEST. Super easy and warming!
Hey Katie,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
This was absolutely delicious! I never would have had the nerve to try a recipe like this, but you made it easy, with clear, easy to follow directions. I made this on the spur of the moment, with what I had on hand. I can honestly say, even though I used dried, ground sage, rather than fresh, the potatoes were the best I’ve ever eaten! The chicken was tender, with a sublime flavor. My husband and I can’t stop raving about it! I’m excited to try more of your recipes! Thank you!
Hey Heidi,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan
This recipe will definitely be made over and over again. We really enjoyed the flavours. My husband isn’t big on mashed potatoes but raved about these! Can’t wait to be out of lock down so I can have some company over to have this delicious meal together. Thanks Tieghan! One of my favourite recipes of yours. ?
Hey Kara,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
THIS.IS/THE/WINNER. AHHHHHMAzING.
I WOWED our guests- and the husband last night.
It’s simple, gorgeous, delicious. The flavors! The chicken! The Mashed w brown butter and sage! The whole thing is IMPRESSIVE.Not enough superlatives to go around here. Can’t wait to make it again.
Hey Mindy,
Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan
One of the best dishes ever!
Thanks so much Gail! xTieghan
This – then scooch the veggies to the outside of the pan to make room for the chicken, caused my veggies to burn! Considering you’re saying to “sear” the chicken, means that you need high heat. Ego, high heat while the veggies are “schooched” to the side means they will burn, wouldn’t it make more sense to suggest for the veggies to be removed from the pan. Regardless, weird tip. Bummed that my veggies are burned, was excited to make this dish.
This – “then scooch the veggies to the outside of the pan to make room for the chicken“, burnt my veggies. I think you should remove from the pan, no? You want a nice sear so the pan needs to be hot. Ergo, burnt veggies if their left in the pan!
Hey Janet,
Sorry to hear your veggies were burnt, but this it what works best for me. Is there anything you may have adjusted in the recipe or cooking temp? Let me know how I can help! xTieghan
This dish melts in your mouth. I decided to add zucchini and it was so great. Definitely making this dish again!
Hey Beverly,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
This recipe was absolutely delicious! My husband raved over it – especially the browned butter mashed potatoes. Oh my goodness! My new favorite potato recipe! It is good for a weeknight or would be just as impressive to serve guests. Thank you!
Hey Susan,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
One word… WOW!! I halved this recipe and omitted the jalapeños (only because I didn’t have any on hand). This was amazing and so so easy to whip up on a weekend morning! Really liked the layering technique too. Made it easy to achieve flaky biscuits with little effort.
Thanks so much for sharing!
Hey Danielle,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
Love your blog! I had to laugh when you admitted searching for inspiration. I find myself watching videos and reading different recipes, watching for certain techniques and also looking out for helpful hacks.
I’m looking forward to trying this recipe.
Thanks so much Robbie! Happy New Year! xTieghan
Hi Tieghan. Is there any non-dairy substitute for the heavy cream in the potatoes? Would coconut milk have too strange a flavor? Would cashew milk be too thin?
Hey Shana,
I think coconut milk would work well here. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I love this recipe, but there is an ad covering the last two ingredients that you’d can’t close. Really annoying.
Hey Bridget,
So sorry you are having issues viewing the ingredients:
INGREDIENTS
COQ AU VIN
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4 slices thick cut bacon chopped
4 tablespoons olive oil divided
salt and pepper to taste
1 sweet onion diced
4 cloves garlic minced or grated
1 small sweet potato, cubed
2 medium size carrots, chopped
2 tablespoons tomato paste
1 1/2 pounds boneless chicken tenders or small chicken breasts may sub thighs if desired
2 cups button mushrooms sliced
2 cups red wine plus more if needed
2 cups chicken broth
2 leaves bay
4 whole sprigs fresh thyme
1/2 cup fresh parsley chopped
MASHED POTATOES
4 large Idaho potatoes peeled and quartered (I used Idaho, but you may sub Russet)
2-4 cloves garlic peeled (I used 4)
salt
8 tablespoons unsalted butter browned
8 leaves fresh sage chopped
3/4 cup heavy cream
I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I’m excited to make this, but I have one question- boneless or bone-in chicken thighs?? I always use thighs because I prefer it over breasts but I want to make sure I use the right kind! Thanks!
Hey Sarah,
I would use boneless thighs. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Made it this week and absolutely loved it! But I didn’t expect anything else since every single one of your recipes has been great so far. Thank you so much!
Thank you Andi! I am so happy you loved this one! I hope you continue to enjoy my recipes! xTieghan