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Indulge in the rich flavors of French Coq au Vin, now perfectly portioned for one. This one-pan recipe brings all the classics to your table: tender chicken bathed in a luxurious red wine sauce, crispy bacon crumbles, and savory mushrooms. Forget the leftover struggle – this recipe is designed for a relaxing night in or a quick and impressive weeknight meal. Easy-to-follow instructions ensure Coq au Vin success, minus the hassle of a large pot.
Soak up every drop of the rich Coq au Vin sauce with our delicious single serving side dishes! Choose from creamy mashed potatoes or fluffy white rice, and a slice of warm, freshly baked French bread, or fluffy Butter Swim Biscuits.
Why You’ll Love This Recipe
- Simple & Delicious: This Coq au Vin strikes the perfect balance – gourmet flavors made with easy-to-follow steps.
- Pantry Staples: No need for a special shopping trip! You may find most of the ingredients you’ll need in your pantry already.
Warm & Satisfying: This hearty dish is perfect for a cozy night in and leaves you feeling happy and content. - Coq au Vin For Two (or Just You!): Easily adjust this recipe to serve one or more people – it’s perfect no matter how many are at the table.
Easy Coq au Vin
Coq au Vin, literally translating to “rooster in wine,” is a classic French dish originally featuring tougher cuts like rooster. Today, it’s commonly made with chicken, simmered in a rich red wine sauce with vegetables for a deeply flavorful and satisfying stew.
This dish gained international fame thanks in part to culinary icon Julia Child. Her version in “Mastering the Art of French Cooking” is considered a classic, but our recipe offers a simpler approach, perfect for busy weeknights and readily available ingredients.
Imagine a medley of tender chicken, savory mushrooms, and onions bathed in a complex red wine sauce. It’s a dish that’s both hearty and refined, perfect for a comfortable night in or for a special occasion.
For those keen on perfecting their French, the dish is pronounced as “coco van”.
Ingredients
If you have any ingredients leftover from this single serve Coq au Vin recipe, check out our Leftover Ingredients Recipe Finder.
- Bacon: Use 2 slices of thick-cut bacon, chopped into lardons (1/4-inch wide and 1-inch long strips). Bacon infuses a rich, deep flavor into this Coq au Vin, enhancing the stew’s overall taste. If you have extra bacon, consider using it in German Potato Salad, Cauliflower Casserole, or a bowl of Zuppa Toscana.
- Olive oil: Extra virgin olive oil is my go-to choice for its minimal processing and high quality. It retains an authentic olive flavor and is rich in vitamins and minerals. However, a lighter olive oil is a suitable alternative for those who prefer it.
- Vegetables: The recipe calls for a mix of chopped onions, a medium-sized carrot, sliced mushrooms, and a clove of garlic, each adding its unique flavor and texture to the dish. These 4 ingredients can also be found in our Pork Stir Fry.
- Chicken: Use a 5 to 6-ounce piece of boneless, skinless chicken breast or thigh, cut into 1-inch pieces. This choice streamlines the cooking process. If opting for bone-in, skin-on chicken, extend cooking time to about 40 minutes, checking doneness with an instant-read thermometer (165°F for fully cooked chicken). If you have extra chicken, consider making Chicken Shawarma, Chicken Marsala, Chicken Cordon Bleu, or Chicken Nuggets.
- Seasonings: A combination of a bay leaf, dried thyme, kosher salt, and black pepper enhances the stew. Use 1/4 teaspoon of kosher salt or half that amount if using table salt. Adjust to taste after cooking.
- Red wine: Select a red wine like Burgundy, Beaujolais, or Pinot Noir. An expensive bottle isn’t necessary – just pick one that suits your taste. If you have leftover red wine and aren’t planning on drinking it, you can use it in other recipes like Mushroom Pasta or French Onion Soup. Alternatively, create a delightful single serving of Fall Sangria!
- Chicken broth: Low-sodium chicken broth is recommended for better control over the dish’s salt content. Leftover broth can be used in any of our single serving soup recipes like Split Pea Soup and Lasagna Soup.
- Flour and butter: Mix all-purpose flour with softened salted butter to create a beurre manié (kneaded butter). This blend thickens the stew smoothly without clumping, thanks to the butter coating the flour grains.
Recipe Variations
This small batch Coq au Vin recipe is easy to customize. With a few simple changes, you can make it your own.
- Creamy Coq au Vin: Add a touch of cream for a richer sauce.
- Spicy Coq au Vin: Add chili flakes for a kick.
- Herb-Infused: Use rosemary or tarragon for an herbal twist.
- Alcohol-Free Coq au Vin: Create a tasty and satisfying dish similar to Coq au Vin without using wine. Substitute with grape juice or cranberry juice and add a splash of balsamic vinegar for acidity. Chicken or beef broth are also effective liquid alternatives. While this version won’t be a traditional Coq au Vin due to the absence of wine, the flavor will differ significantly. However, it will still be delicious and satisfying.
How To Make Coq Au Vin For One
These step-by-step photos and instructions help you visualize how to make Coq au Vin. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat olive oil in a 10-inch skillet over medium heat. Add the bacon, onions, carrots, and mushrooms to the pan and cook until the bacon is crisp and the vegetables have softened, about 5-7 minutes.
- Add the garlic, thyme, and tomato paste and cook, stirring for 30 seconds.
- Sear the chicken: Add the chicken pieces to the pan and cook the chicken for a total of 6 minutes, flipping the chicken over after about 3 minutes on one side.
Note: Searing the chicken in the bacon drippings locks in flavor and helps keep the meat tender. The chicken pieces won’t be fully cooked at this point. They will continue to cook while the mixture simmers.
- Pour in the chicken broth, red wine, bay leaf, salt, and pepper. Bring the mixture to a boil, then lower the heat and simmer for 18-20 minutes.
Note: You will notice the liquid in the pan reducing as it cooks. Reduction is nothing more than simmering away some of the water in the liquids used so that what remains is the most flavorful non-water part. It’s all the flavor without all the volume. The alcohol burns off as it simmers.
- Make a beurre manié by stirring together softened butter and flour in a small bowl.
Note: A beurre manié is used to thicken the stew. Since the butter and flour are mashed together, the flour will not clump when added to the stew. The butter coats the flour and it blends smoothly into the stew.
- Stir in the flour and butter paste.
- Gently simmer for an additional 5 minutes, until the sauce has thickened. Remove and discard the bay leaf.
- Transfer the coq au vin to a bowl and enjoy immediately as-is, with mashed potatoes, buttered noodles, or rice.
Expert Tips
- Read through the entire recipe before beginning. This single serve coq au vin recipe comes together quickly. Be sure to read through the recipe and the Ingredient Notes and gather your ingredients before starting.
- Choose a red wine you enjoy drinking. For a milder flavor, you can substitute chicken broth for half of the wine.
Frequently Asked Questions
For traditional versions of Coq au Vin, a Dutch oven or a heavy-bottomed pot with a secure lid is usually the go-to cookware. However, for this one-pot Coq au Vin recipe, a 10-inch skillet with high sides works perfectly to hold all the ingredients and allow for proper simmering.
You can view the dishes we use on our Store page.
Selecting the right wine is crucial for achieving the full flavor potential of Coq au Vin. Choose a red wine you’d enjoy sipping, as its flavor significantly influences the dish. Recommended options include Burgundy, Beaujolais, or Pinot Noir.
Avoid using “cooking wine,” as it won’t deliver the same depth and complexity as a good-quality drinking wine.
Yes, but it will change the dish’s flavor profile.
Absolutely, doubling this Coq au Vin recipe is a breeze. Whether you’re cooking for two or planning to enjoy leftovers the next day, simply double the quantities of each ingredient. When scaling up, opt for a larger cooking vessel than the 10-inch skillet specified in the original recipe to accommodate the extra volume.
Store leftover coq au vin in an airtight container in the refrigerator for up to 3 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy coq au vin recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Coq Au Vin For One
Equipment
Ingredients
- ½ tablespoon olive oil
- 2 slices thick-cut bacon -cut into 1-inch pieces
- ¼ cup chopped onions
- 1 medium carrot -peeled and cut into ½-inch pieces
- ¼ cup sliced mushrooms
- 1 clove garlic -minced
- ½ teaspoon dried thyme
- ½ tablespoon tomato paste
- 1 (5-ounce) boneless skinless chicken breast -cut into 1-inch pieces
- ½ cup low sodium chicken broth
- ½ cup dry red wine
- 1 bay leaf
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon butter , softened
- 1 tablespoon all-purpose flour
Instructions
- Heat olive oil in a 10-inch skillet over medium heat. Add the bacon, onions, carrots, and mushrooms to the pan and cook until the bacon is crisp and the vegetables have softened, about 5-7 minutes.
- Add the garlic, thyme, and tomato paste and cook, stirring for 30 seconds.
- Add the chicken pieces to the pan and cook the chicken for a total of 6 minutes, flipping the chicken over after about 3 minutes on one side.Note: The chicken pieces will not be fully cooked at this point. They will continue to cook while the mixture simmers.
- Pour in the chicken broth, red wine, bay leaf, salt, and pepper. Bring the mixture to a boil, then lower the heat and simmer for 18-20 minutes.
- Make a beurre manié by stirring together softened butter and flour in a small bowl. Stir into the stew.
- Gently simmer for an additional 5 minutes, until the sauce has thickened. Remove and discard the bay leaf.
- Transfer the coq au vin to a bowl and enjoy immediately as-is, with buttered potatoes, pasta, or rice.
Notes
- Read through the entire recipe before beginning. This easy coq au vin recipe comes together quickly. Be sure to read through the recipe and the Ingredient Notes and gather your ingredients before starting.
- Choose a red wine you enjoy drinking. The flavor is a big part of how the finished dish will taste. I recommend using a red wine such as Burgundy, Beaujolais, or Pinot Noir. Do not use “cooking wine”. For a milder flavor, you can substitute chicken broth for half of the wine.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was a great recipe. The only change I made was to leave out the salt. Everything came together quickly. It made enough for two if you added a salad to the meal. I’ll be making this again soon.
Absolutely amazing! I’ve always wanted to try this dish but to be honest my cooking skills aren’t the best. This recipe was the best! My husband loved it! Can’t wait to try some more of these recipes! Thank you for sharing.
This is a great recipe. I am not a big wine drinker, but use the entire cup of wine. It gives the recipe is great taste and does not over power the dish.
Thank you Joanie – love it.
Yum!! I always thought this would be to fussy if a recipe to make but you broke it down perfectly. Thank you!
Made this for supper tonight. It was so so good!! I don’t drink wine but like to cook with it so I appreciate you listed which ones worked well. I chose the Pinot Noir and I had thighs so used those instead of breast. I had over rice and it was wonderful! Definitely making this again, and again, and again!
Terrific recipe. This is very tasty.