Coq au Vin is a classic French recipe. This is a stew that sits in delicious wine and warms you from the inside out. A comforting healthy meal that makes for a lovely Sunday family supper recipe.
Usually this recipe takes hours to develop flavors and have the chicken fall off the bone. This 45 minute recipe will give you the same effects and flavors, but takes much less time. Time saving recipe and filled with loads of flavor. If you are looking for a comforting warming winter holiday family meal this is the recipe for you.
Coq au vin is a gluten free recipe and usually paired with either potatoes boiled in the stew or served with mashed potatoes. Having a hearty gluten free recipe that is easy and nourishing is great to serve for your family. You don’t have to be intolerant to gluten, which is a protein in most wheat products to prepare this recipe. Having a few or more than a few meals a week without gluten is good for your gut. Eating too much gluten can agitate your gut. Which gut health is essential to a healthy lifestyle.
The stew is simple yet beyond flavorful. All you need is 45 minutes, chicken, wine, and some veggies and you can make a wholesome healthy dinner for you and your family.
45 Minute Coq au Vin Dinner
- 4 Boneless Skinless Chicken Thighs
- 2-3 Bone-in Chicken Legs
- 2 oz Salted Pork
- 1 TBSL Olive Oil
- 1/2 Yellow Onion minced
- 1/2 cup Pearl Onions
- 3 Carrots peeled and chopped
- 1 Celery sticks chopped
- 1 pint Button or Crimini Mushroom sliced
- 4-5 Thyme Sprigs
- 1.5 cup Red Wine cabernet sauvignon, blend, or burgundy
- 1/3 cup Chicken Stock
- 2-3 tsp Sea Salt
- 1 tsp Black pepper
- 1. In a soup pan or dutch oven add olive oil and salted pork over medium heat. Let the salted pork cook for 4-6 minutes. Then add the vegetables and season with a few dashes of salt and pepper. Let the vegetables cook with the salted pork for 4-5 minutes over low/medium heat. 2. Season the chicken well with salt and pepper. Then add the to pan with vegetables. Add the red wine, chicken stock, and thyme leaves. Bring this to a light boil. Lower the heat to low and cover the pan. Let the coq au vin cooked covered for 15 minutes. 3. Once the coq au vin cooked covered for 15 minutes remove the top and let it cook simmering for 20-25 minutes or until the chicken has fully cooked. 4. Before serving remove the cooked salted pork and thyme sprigs. Serve and garnish with fresh thyme. Enjoy!