“Over the last few years, preparing this dish has become my favorite way to relax after a day at work. Add relaxing music, candlelight, and a good glass of red wine.”
by Christian Schneider, who’s part of the Fleet Management team in Hamburg, Germany
Slow-cooked comfort: a rich Coq au vin recipe in one pot.
Coq au vin is a well-known French dish, typically prepared by slowly cooking chicken in red wine. This version simplifies the process into a practical one pot meal, making it easier to prepare without losing its characteristic depth.
In this version, chicken breast is cooked together with mushrooms, potatoes, and bacon, then combined with red wine and stock. Herbs such as thyme, rosemary, and bay leaves add a balanced, savory note. As the dish simmers, the ingredients soften and the sauce develops a rich, cohesive flavor.
This Coq au vin recipe works especially well on cooler days, when a warm, steady meal is preferred. It can be prepared in advance and often tastes even better the next day, once the flavors have fully settled.
Main Dish
Chicken
Preparation time: 90 min
Ingredients:
- 500 g of boneless chicken breast
- 200 g of mushrooms (preferably brown)
- 200 g of potatoes (preferably small & waxy)
- 50 g of bacon
- 200 ml of dry red wine
- 200 ml of chicken stock
- 10 g of fresh thyme sprigs
- 10 g of fresh rosemary sprigs
- 2 bay leaves
- 1 tbsp of tomato paste
- 2 tbsp of wheat flour
- 1 tbsp of clarified butter
- Black pepper
- Salt
- Water
Preparation:
Slice the potatoes, mushrooms, onion, and bacon into pieces, combine them in a large bowl, and set aside. Cut the chicken breast into medium-sized pieces (about three per breast) and season with salt and pepper.
Heat half of the clarified butter in a large pot over medium heat. Once melted, add the potato mixture, season with salt and pepper, and let it cook for about 5 minutes, stirring regularly, before transferring everything back to the bowl.
In the same pot, heat the remaining clarified butter over high heat and sear the chicken for about a minute. Add the tomato paste and continue cooking briefly to deepen the flavor, then deglaze with red wine. Let it reduce for about 5 minutes before adding the chicken stock and simmering for another 2 minutes.
Return the vegetable and bacon mixture to the pot along with any accumulated liquid. Add thyme, rosemary, and bay leaves, stir gently, and bring everything briefly to a boil. Cover, reduce the heat, and let it simmer for 45 minutes.
Once cooked, remove the herbs, bring the dish back to a gentle boil, and stir in a mixture of flour and water to slightly thicken the sauce. Adjust the seasoning, adding a little more red wine if needed.
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