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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 just before serving. So delicious, especially when served with a few slices of fresh bread and potatoes. Such a cozy one-pot dinner with delicious, rich flavors.

One Hour One Pot Coq au Vin |

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.

One Hour One Pot Coq au Vin |

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!

One Hour One Pot Coq au Vin |

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.

One Hour One Pot Coq au Vin |

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.

One Hour One Pot Coq au Vin |

Step 2: cook the prosciutto and sear the chicken

Find a big skillet with sides, or use a braiser, 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.

One Hour One Pot Coq au Vin |

Step 3: make the wine sauce

Add the remaining butter, onion, shallots, garlic, carrots, and all those mushrooms. Get everything golden and caramelized. Then add the tomato paste and let that cook for a minute or two. Pour in lots of red wine. Use whatever wine you enjoy drinking along with your favorite chicken broth. I love to use chicken bone broth for added protein instead of regular broth.

Let the wine simmer and reduce a little, then slide the chicken right in. Cook another few minutes, until the sauce is reduced down to your liking.

One Hour One Pot Coq au Vin |

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, 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!

One Hour One Pot Coq au Vin |

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

Spicy Pesto Pasta Alla Vodka

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

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 432 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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!
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  1. Omg- made this tonight and it was amazing!! I used bacon and less butter and the sauce still came out thick and very flavorful… delish! Am going to try the instapot recipe next. Thank you!!

  2. 5 stars
    Making for the second time tonight. Such a rich and unique dish. I haven’t had these flavor combos before and it feels like a luxurious and cozy date night meal.

    1. Hey Chelsea,
      Wonderful!! I love to hear that this recipe turned out well for you, thanks for making it and your feedback! xT

  3. 5 stars
    Wonderful recipe. So tasty..just like a Coq au Vin should taste.
    Love your recipes. Keep them coming. You are very talented..

    1. Hey Lori,
      Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! Happy Thanksgiving! xT

  4. 5 stars
    Wow! This was exceptional. Thank you to those who commented because I cut the chicken into cubes before adding to a mix of Almond and white flour and it was super moist and made the sauce the perfect thickness. Also served over wide egg noodles, as suggested. This was the perfect meal for this rainy, November day. One of my favorites of yours, Tieghan.

    1. Hey Sarah,
      Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! Happy Thanksgiving! xT

      1. Looks so yummy! Was going to make a day ahead and reheat in the oven. Do you think the chicken would become overdone and stringy?

          1. Going to double the quantity of chicken….would you 2x all of the other ingredients as well?
            Thank you!

          2. Hi Julie,
            Yes, you will want to double the whole recipe:) Please let me know if you have any other questions! xx

  5. 5 stars
    I made this for company last night, along with the mashed potatoes and winter salad. Delicious! Made this just as described. Thanks for the lovely recipe!

    1. Hey Jerilynn,
      Thanks so much for making this recipe and sharing your feedback! So glad to hear it turned out well for you! xT

  6. Made this today and used gluten free flour for my son in law. Honestly I was inspired to make the dish after watching the Julia Child series on HBO but after looking up her recipe it was a bit too time consuming for me today. Delicious. Love all your recipes.

    1. 5 stars
      Fabulous and full of deep flavors. The only thing I would have appreciated was knowing how many pounds of thighs were needed rather than the number. Either way, this is company-worthy!

    2. Hey Eileen,
      Happy Sunday!! Thanks so much for giving this recipe a try, I appreciate you making it and your feedback! x

  7. 5 stars
    This was really good — I served it over roasted potatoes and we gobbled it up. I made a roux in case the sauce was too thin but I don’t think I needed to, as I had to add water later to thin it out. Next time I’d add more carrots and mushrooms and probably cut the chicken into bite sized pieces for ease of eating. The gravy/sauce was really flavorful and rich, oniony and buttery. The veggies were particularly good in the sauce. I didn’t have pancetta so I used turkey pepperoni (don’t tell the French!) but it gave it a smoky flavor that was nice. Thanks for a great, easy recipe! I’ll be making it again.

    1. Hey Holly,
      Happy Sunday!! Thanks so much for giving this recipe a try, I appreciate you making it and your feedback! x

    1. Hey Tracy,
      Amazing! I love to hear that this recipe turned out well for you, thanks for making it! Have a great weekend:)