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An easier One Hour, One Pot, Coq au Vin with Crispy Prosciutto. Lightly seasoned chicken seared until golden with nutty browned butter, onions, shallots, garlic, and fresh thyme. The chicken is finished in a French-inspired red wine pan sauce with caramelized buttered mushrooms. It’s “smothered” in sauce and topped with crispy prosciutto and fresh thyme sprigs just before serving. So delicious, especially when served with a few slices of fresh bread and potatoes. Such a cozy one-pot dish with delicious, rich flavors.
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My first coq au vin recipe was back in November 2014. I was still living at home with my family in Colorado. Being one of 8 kids (well actually there were just seven of us back then), some of my siblings and cousins were already arriving for Thanksgiving. Most of them coming in a little early to enjoy the early snowfall we had that season.
It was a special year, a very cozy holiday season with a lot of snowfall. I remember being in a hurry to create dinner and needing something I could get done in an hour or so. I came across coq au vin and somehow, even though the traditional recipe takes hours of simmering time, I decided it sounded yummy and like something everyone could enjoy.
There were pre-cooked chicken tenders in the fridge, so I used those, which greatly shortened up the recipe. It turned out so great. My brother Brendan said it might be his new favorite dinner!
Ever since then, I’ve made many variations on the recipe. I’ve done coq au vin meatballs, coq au vin in the instant pot, and today, another quick-cooking chicken in a red wine sauce inspired by the French recipe.
Traditionally this would require hours of simmer time and a lot more prep work, but I really simplified the process. I also used prosciutto instead of traditional bacon or pancetta.
Here are the details
Step 1: season the chicken
Before you begin cooking, you should season and flour the chicken. Start with salt and pepper. Then take the chicken and toss them in flour to fully coat. The flour on the chicken creates a coating that allows the sauce to really stick and creates a nice crispy coating.
Step 2: cook the prosciutto and sear the chicken
Find a big skillet with sides, or use a dutch oven, I always use cast iron. Cook the prosciutto until extra crispy, pull it out of the pan, and set aside.
Add a sliver of olive oil and pan-sear the chicken until the crust is golden. Now add butter and allow it to brown around the chicken. Take the chicken out of the skillet. I usually put it on the same plate as the prosciutto.
Step 3: make the wine sauce
Add the remaining butter and vegetables-onion, shallots, garlic, carrots, and all those mushrooms. Get everything golden and caramelized to create a nice depth of flavor. Then stir in the tomato paste and let that cook for a minute or two. Pour in lots of red wine. I like pinot noir or cabernet sauvignon along with your favorite chicken broth. I love to use chicken bone broth for added protein instead of regular broth.
Let the wine simmer on medium heat and reduce a little, then slide the chicken pieces right in. Cook another few minutes, until the sauce is reduced down to your liking.
Add the prosciutto to the top, then finish with fresh thyme. It’s going to look delish and smell even better.
My favorite way to serve this is over a creamy mashed potato, or egg noodles very delicious. Then just add some fresh bread and a salad – so yummy!
I can’t wait to make this for my family soon. Everyone is coming in for Thanksgiving and then again for Christmas. This will be great for feeding the family!
Looking for other simple dinners? Here are my favorites:
Crockpot Thai Short Ribs with Coconut Rice
Baked Chipotle Cheddar Sweet Potato Chowder
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Herby Buttered Balsamic Mushroom Ravioli
Smothered Chicken in Mushroom Wine Pan Sauce
Lastly, if you make this One Hour One Pot Coq au Vin, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Coq au Vin
Ingredients
- 6 boneless skinless chicken thighs
- kosher salt and black pepper
- 1/3 cup flour
- 3 ounces prosciutto
- 3 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 2 small shallots, chopped
- 1 cup chopped carrots
- 2 tablespoons tomato paste
- 1 cup sliced cremini mushrooms
- 1/2 cup brandy , (optional)
- 2 cups red wine
- 1 cup chicken broth
- 4 sprigs fresh thyme
Instructions
- 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl. Dredge the chicken through the flour and toss to coat.2. Arrange the prosciutto in a braiser with sides or a large skillet set over medium-high heat. Cook until crispy all over, about 5 minutes. Remove from the skillet.3. In the same braiser, add 1 tablespoon olive oil and the chicken. Sear on both sides until golden, 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.3. Add the onions, shallots, garlic, carrots, and mushrooms. Cook 5 minutes or fragrant. Add 2 tablespoons butter, tomato paste, thyme, and a pinch each of salt and pepper. Cook for 5 minutes, until the mushrooms have caramelized.4. Add the brandy and wine, then the broth. Simmer for 10 minutes, then slide the chicken into the sauce. Cook another 10-15 minutes, until the chicken is warmed and the sauce has thickened. If the sauce is too soupy, add 1-2 additional tablespoons of flour. Remove from the heat. Top with crispy prosciutto and fresh herbs.5. Serve the chicken over mashed potatoes with crusty bread for mopping up all that delicious sauce. YUM!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made this recipe just as written. It was a delicious & flavorful autumn dish. Thanks Tieghan!
Hey Diane,
Happy Friday!! I am so glad to hear that this recipe was delish, thanks for trying it and your comment! xT
Hi Tieghan,
Can you use pancetta instead of prosciutto ? Will it change the flavor profile? Thanks
Hi Sally,
Totally, that would be just fine for you to do! Please let me know if you have any other questions, I hope you love this recipe! xT
I cannot say enough good things about this recipe! Recruited some help with all the chopping but that was the only time consuming part of the recipe. I didn’t see about the brandy so I didn’t use it and it was still delicious! Sauce thickened up beautifully. Served it over white cheddar and sage mashed potatoes with roasted brussels sprouts. It’s a keeper!!
Hey Catherine,
I appreciate you giving this recipe a try and sharing your feedback! Love to hear that it was a winner:) x
Absolutely LOVED this recipe! The perfect cozy fall/winter meal. My husband has already asked when we’re making it again!
Hey Gretchen,
I appreciate you trying this recipe and sharing your comment, so glad to hear that it was a winner! xT
Did you add the brandy?
I am anxious to try this recipe. However, I don’t have a braiser. Would a Dutch oven work as well? Or what other pan would you recommend.
Hi Katherine,
A dutch oven would also work nicely for you:) I hope you love this dish! xT
I haven’t tried this yet. I love Coq Au Vin and have tried several recipes. 1st time i used the whole chicken, was good but different pieces cook faster than other, Next I did with thighs only but bone in, which is very flavorful, but you have to watch the bones. Now i only use boneless thighs. I am going to try your recipe soon, I can tell it is good.
I thought I had lost your recipe, when my computer acted up and i about never found it again.
I hope you love the recipe, Pat! Let me know how it turns out for you! xx
I have made so many receipes of yours and have loved every one of them and shame on me for not giving you feedback. This dish was so delicious and you have made me change my mind about chicken thighs – I do like them. The family was eager to have leftovers for dinner the next night. Thank you for all you do and for sharing your recipes with the world. You are so talented and give me inspiration to cook and bake more! Happy Thanksgiving to you and your family. I will be making your crockpot cheesy mashed potatoes and will be sipping on the fireside cranberry cider margarita!
Awe, thanks so much for your kind message, Cathy!! I appreciate you making so many recipes:) Love to hear that this one was a hit! Have a wonderful Thanksgiving! xT
Absolutely loved this recipe! Didn’t change anything and it turned out perfect and delicious! Don’t overcook the chicken so that you can let it simmer on the stovetop or in warm oven until time to serve. A great recipe to make dinner special!
Hey Donna,
Wonderful!! I am so glad that this recipe turned out well for you, thanks for giving it a go! xx
This is a 10! My kids loved it and I absolutely adored it
Love to hear this Rae!! I appreciate you giving this dish a try:) Have a great week! xx
I made this tonight and my kids told me it was the most delicious chicken I’d ever made. Great recipe!
Thanks so much Jessica! I love to hear that this dish turned out well for you, thanks for making it! xx
This was to die for good!!!! I made more chicken than suggested (probably double and used bone in) and there was plenty of delicious sauce to go around too. Followed it exactly the same other than amount of meat. Served over mashed potatoes too. Yum! I’ve made a lot of her recipes and this is tops!
Hey Courtney,
Wonderful!! I am so glad that this recipe turned out well for you, thanks for giving it a go! xx
I’m not seeing how much Brandy to use – it’s in description but not ingredients listing?! Also description doesn’t look like chicken cooks long enough?
Hi Alexandra,
You can add 2 tablespoons of brandy. Your chicken should be fully cooked by the end of this recipe. Please let me know if I can help in any other way! x
Hi Teighan
I made this yesterday using the plump end of chicken breasts. Man oh man
this is a recipe to die for. Having left overs today bet they will be even better.
Thanks
Fidelma
Thanks so much Fidelma! Love to hear that this recipe turned out well for you, thanks for making it! xx
This recipe was such a treat. I wanted traditional, warm and cozy coq au vin with less work, and this was it. I swapped prosciutto with bacon and allowed meat to braise an extra 3 hours. I doubled the recipe for a dinner party. Guests loved it!
Hey Elizabeth,
Happy Sunday!! Thanks a bunch for giving this recipe a try, I am so glad to hear that it turned out well for you:)
Are there any good alternatives for red wine? Would pomegranate juice work?
Hey Sarah,
Sure, that would be great and same with cranberry juice! I hope you love this dish! xx
Thank you!
I tried it with cranberry juice at your suggestion and this was borderline inedible.
Maybe it was a dumb question on my part because I should have realized juice is a poor substitute for wine in a recipe.