This post may contain affiliate links. Please read our disclosure policy.
Enjoy the rich flavors of French Coq au Vin, perfectly scaled for one. Tender chicken simmers in a flavorful red wine sauce with crispy bacon and savory mushrooms, all made in one pan. This easy recipe is ideal for a satisfying weeknight meal or a special night at home—no leftovers, no fuss.
Soak up every bit of the rich Coq au Vin sauce with one of these perfect single serving sides: creamy mashed potatoes, fluffy white rice, warm French bread, or buttery Butter Swim Biscuits.
Why You’ll Love This Recipe
- Simple Yet Impressive: Enjoy a rich, gourmet meal with easy-to-follow steps.
- No Special Ingredients: Most of what you need may already be in your kitchen
Rich and Satisfying: A hearty dish that delivers deep flavor and feels like a special treat. - Perfectly Scaled: Designed for one but easy to double if you’re cooking for two.
Coq au Vin, meaning “rooster in wine,” is a classic French dish traditionally made with tougher cuts of meat. Today, it’s typically prepared with chicken, simmered in a rich red wine sauce alongside vegetables, creating a deeply flavorful and satisfying stew.
While Julia Child’s version brought this dish international recognition, our recipe simplifies the process. With tender chicken, savory mushrooms, onions, and a delicious red wine sauce, this single serving version delivers all the flavor in less time—perfect for a relaxing night at home or a special meal for one. (And for those curious, it’s pronounced “coco van.”)
Ingredients
If you have any ingredients leftover from this small batch Coq au Vin recipe, check out our Leftover Ingredients Recipe Finder.
- Bacon: Use 2 slices of thick-cut bacon, chopped into 1/4-inch wide, 1-inch long strips (lardons). The bacon adds a rich, smoky depth to the dish. Extra bacon? Use it in German Potato Salad, Cauliflower Casserole, or Zuppa Toscana.
- Olive Oil: I prefer extra virgin olive oil for its robust flavor and quality, but lighter olive oil works just fine if that’s your preference.
- Vegetables: Chopped onions, carrots, sliced mushrooms, and garlic add flavor and texture to this stew. These same vegetables work perfectly in Pork Stir Fry if you have leftovers.
- Chicken: Use a 5 to 6-ounce boneless, skinless chicken breast or thigh, cut into 1-inch pieces for quick cooking. If using bone-in, skin-on chicken, increase the cooking time to about 40 minutes and ensure it reaches 165°F with an instant-read thermometer. Leftover chicken? Make Chicken Shawarma, Chicken Marsala, Chicken Cordon Bleu, or Chicken Nuggets.
- Seasonings: A bay leaf, dried thyme, kosher salt, and black pepper enhance the flavor. Use 1/4 teaspoon kosher salt (or half that if using table salt), and adjust to taste once the dish is finished.
- Red Wine: Use a red wine like Burgundy, Beaujolais, or Pinot Noir—no need for anything expensive, just one you enjoy drinking. Leftover wine? Use it in Mushroom Pasta, French Onion Soup or a single serving of Fall Sangria.
- Chicken Broth: Low-sodium chicken broth helps you control the saltiness of the dish. Use leftover broth in soup recipes like Split Pea Soup and Lasagna Soup.
- Flour and Butter: Combine all-purpose flour with softened salted butter to make a beurre manié (a kneaded butter mixture). This thickens the stew smoothly without clumping, thanks to the butter coating the flour.
Recipe Variations
This single serve Coq au Vin is easy to customize with a few simple tweaks:
- Creamy Coq au Vin: Stir in a splash of cream for a richer, velvety sauce.
- Spicy Coq au Vin: Add a pinch of red pepper flakes for a little heat.
- Herb-Infused: Swap the thyme for fresh rosemary or tarragon.
- Alcohol-Free Coq au Vin: Replace the wine with grape juice, cranberry juice, or chicken broth, and add a splash of balsamic vinegar for acidity. While not traditional, this version is still flavorful and satisfying.
How To Make Coq Au Vin
These step-by-step photos and instructions help you visualize how to make a single serving of Coq au Vin. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Bacon and Vegetables: Heat olive oil in a 10-inch skillet over medium heat. Add the chopped bacon, onions, carrots, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the bacon is crisp and the vegetables are softened.
- Add Flavor: Stir in the garlic, thyme, and tomato paste. Cook for 30 seconds to release the flavors.
- Sear the chicken: Add the chicken pieces to the pan and sear for about 6 minutes total, flipping them halfway through (after 3 minutes). The chicken won’t be fully cooked yet—it will finish cooking as the dish simmers. Searing the chicken in the bacon drippings adds extra flavor and keeps it tender.
- Simmer: Pour in the chicken broth, red wine, bay leaf, salt, and pepper. Bring everything to a boil, then reduce the heat to a simmer. Let it cook for 18-20 minutes.
Note: As the liquid reduces, the flavors concentrate, and the alcohol burns off.
- Make the Thickener (Beurre Manié): In a small bowl, mix the softened butter and flour together to form a paste. This smooth blend thickens the sauce without any clumps.
- Thicken the Sauce: Stir the butter and flour mixture into the skillet. Let the stew gently simmer for another 5 minutes, or until the sauce thickens. Remove and discard the bay leaf.
- Serve: Transfer the Coq au Vin to a bowl and enjoy it on its own, or serve it with mashed potatoes, buttered noodles, or rice.
Expert Tips
- Read the Recipe First: This single serving Coq au Vin comes together quickly, so read through the recipe and ingredient notes ahead of time. Gather and prep all your ingredients before starting.
- Pick a Good Wine: Use a red wine you enjoy drinking—its flavor will shine in the dish. For a milder taste, replace half of the wine with chicken broth.
- Don’t Skip the Sear: Searing the chicken in bacon drippings adds flavor and helps lock in moisture for tender, juicy meat.
- Thicken Smoothly: Be sure to fully mix the butter and flour when making the beurre manié. This keeps the sauce smooth and free of lumps.
Frequently Asked Questions
Use a dry red wine like Pinot Noir, Burgundy, or Beaujolais. It doesn’t need to be expensive—just one you enjoy drinking, as the flavor will carry through the dish.
Yes! Replace the wine with grape juice, cranberry juice, or additional chicken broth. Add a splash of balsamic vinegar to mimic the acidity of the wine.
Yes, Coq au Vin reheats well. Store it in an airtight container in the refrigerator for up to 2 days, and reheat gently on the stovetop or in the microwave.
Yes, you can easily double the ingredients to serve two people. Use a slightly larger pan to ensure everything cooks evenly.
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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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 salted butter -softened
- 1 tablespoon all-purpose flour
Instructions
- Cook the Bacon and Vegetables: Heat olive oil in a 10-inch skillet over medium heat. Add the chopped bacon, onions, carrots, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the bacon is crisp and the vegetables are softened.
- Add Flavor: Stir in the garlic, thyme, and tomato paste. Cook for 30 seconds to release the flavors.
- Sear the Chicken: Add the chicken pieces to the pan and sear for about 6 minutes total, flipping them halfway through (after 3 minutes). The chicken won’t be fully cooked yet—it will finish cooking as the dish simmers.
- Simmer: Pour in the chicken broth, red wine, bay leaf, salt, and pepper. Bring everything to a boil, then reduce the heat to a simmer. Let it cook for 18-20 minutes.
- Make the Thickener (Beurre Manié): In a small bowl, mix the softened butter and flour together to form a paste.
- Thicken the Sauce: Stir the butter and flour mixture into the skillet. Let the stew gently simmer for another 5 minutes, or until the sauce thickens. Remove and discard the bay leaf.
- Serve: Transfer the Coq au Vin to a bowl and enjoy it on its own, or serve it with buttered potatoes, pasta, or rice.
Notes
- Read the Recipe First: This single serving Coq au Vin comes together quickly, so read through the recipe and ingredient notes ahead of time. Gather and prep all your ingredients before starting.
- Pick a Good Wine: Use a red wine you enjoy drinking—its flavor will shine in the dish. For a milder taste, replace half of the wine with chicken broth.
- Don’t Skip the Sear: Searing the chicken in bacon drippings adds flavor and helps lock in moisture for tender, juicy meat.
- Thicken Smoothly: Be sure to fully mix the butter and flour when making the beurre manié. This keeps the sauce smooth and free of lumps.
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.