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.
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:
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
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.
- 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
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- 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!