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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.
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 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.
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.
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!
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
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.
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!
Absolutely phenomenal recipe! Thank you Tieghan for posting this one. We have all of your cookbooks as well, and have never been disappointed.
Hey Tom,
Wonderful!! Thanks so much for giving this recipe a try, I’m so glad to hear it turned out nicely for you! xT
My mom can’t stop talking about “my” coq au vin (don’t worry, I steered her toward half baked harvest once I got my fill of praise 😉). Made this for an impromptu family dinner and it turned out delicious!! Went with an inexpensive Beaujolais as my wine, didn’t have brandy so skipped, but would love to see what that adds next time.
Hey Chelsea,
Happy Sunday! I am thrilled to hear this dish turned out well for you, thanks a lot for trying it out! Xx
Decadent and delicious. Dreaming of making this again!
Thank you so much! Always loveee to hear when a recipe is enjoyed! Have a great rest of your week! 🙂 xT
Chicken was not cooked thru. Had to put in microwave to finish. Sauce was very good. Will probably not make this again
Hi Robin! So sorry this wasn’t cooked through for you! Thank you for the feedback! xT
I’ve made this recipe so many times in the last few months. SO delicious AND simple for how “fancy” it feels.
Thanks so much Hannah!! Love to hear this recipe always turns out well for you! Have a great Friday! Xx
This was my first time with this dish and iit was delicious! Easy and tasty. I happened to use Pimm’s instead of brandy which worked well. Definitely one to repeat!!!
Hi! So glad you enjoyed this recipe, thanks so much for trying it out! 🙂 xT
I made this last night and we all raved about it. Really delicious.
So glad you enjoyed this recipe! Thank you for trying it out and leaving such a kind comment! xT
Made this for our NYE dinner and we loved it! Such a decadent flavor elevated by the brandy and quality red wine. Thank you for always giving your fans such fantastic recipes!
Happy New Year to you Sandy! Thank you for trying out this recipe! xT
This was delicious, although having learned my lesson with far too much liquid in the original recipe for Smothered Chicken in Mushroom Wine Pan Sauce, which is very similar, I only used one cup of wine and one cup of broth, plus the 1/2 cup of brandy, and the sauce was perfect. One thing I couldn’t figure out: You list 3 Tbsp. of olive oil in the ingredients but only 1 Tbsp. in the directions. Where do the other 2 Tbsp. go? Anyway, I imagine I’ll be making this again!
Made this tonight for Christmas dinner for 14! It was such an easy yummy dinner. I usually spend all day in the kitchen cooking and this recipe was the best! I got to spend it with my family instead!
Hi! Thank you so much for giving the recipe a try! Hope you have a wonderful New Year! 🙂 xT
Made this last night for our weekly family dinner. It was delicious it will definitely be on our repeat list. Thanks for all the delicious recipes!
Thanks so so much Deb! xT
Hi Tieghan,
Did you cross off the 1/2 cup brandy for this recipe? I was thinking of using cognac? Do you think it would be good?
very good!
Thank you Hilary! xT
We loved this recipe and want to serve for a dinner party. Can it be prepared in advance? If so , what do you recommend?
Thanks Lee! Yes, you can definitely prepare in advance and just keep warm in the oven or on the stove! xT
Can it be prepared the day before?
This looks very good! I’m sure the wine is central to the dish, but any suggestions of next-best substations that are non-alcoholic?
I would use some pomegranate juice or cranberry juice and maybe some beef broth to replace the red wine! xT
Easy and delicious! I have made coq au vin a couple of times using different recipes. This recipe is streamlined and produces a memorable meal. This will be my go to recipe from now on!
Thank you so so much Joy! xT