Super Simple Coq au Vin

coq au vin-2

Super Simple Coq au Vin

My super simple version of this classic French dish is almost the complete opposite of Julia Child’s recipe in Mastering the Art of French Cooking. Where Julia browns her chicken and cooks the onion, mushrooms and bacon separately, I like to pop them all in together and let the long, slow cooking process work its magic.

Feel free to add to this very basic recipe. A little bacon would be my first addition. Followed by a couple of bay leaves or some thyme.

In the video I’ve used whole chickens because I was too lazy to chop them up. But next time I would go to the extra effort so the chicken pieces cook more quickly and have more surface area to soak up the wine. Or use chicken marylands or thighs on the bone.

Enough for: 4
Takes: 5 hours

4 chicken marylands (thighs with drumstick attached)
4 small onions, peeled & halved
8-12 large button mushrooms
4 tablespoons tomato paste
3/4cup OR 1 1/2cups red wine

1. Preheat oven to 100C (210F). Or get your slow cooker ready.

2. Place chicken, onions, mushrooms and tomato paste in an ovenproof casserole dish or the bowl of your slow cooker.

3. Pour over 3/4 cup wine for the slow cooker or 1 1/2cup for the oven method.

4. Cover with a lid. Place the slow cooker on HIGH or place the casserole in the oven and cook for 5 hours. Or until the chicken is tender and the vegetables are cooked. Taste, season and serve.


carb lovers / more substantial – serve with baguette or boiled potatoes..

more veg – add extra onions, carrots & celery.

short on time – use boneless chicken thighs and roast with the onions and mushrooms with a little oil at 200C / 400F will take about 30-40 minutes.

vegetarian – sliced eggplant instead of chicken (make sure you vary the cooking time).

Waste Avoidance Strategy

chicken – freeze it.

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.

tomato paste – keep in the pantry. Once open keep in the fridge for a few week. Can be frozen.

red wine – keep in the pantry. lasts much longer if hidden from the view of a certain Irishman 😉

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  • Hi Jules.
    I finally got around to making your Simple Coq au Vin. I was all set to use my crock pot, and then watched your video comparing slow cooker to oven method, so I switched over to oven. It’s delish! (Found out no tomato paste in pantry :-(, but made do with some sauce). Next time will use a whole chicken vs. thighs / legs, as I truly prefer breast meat.
    Thanks for helping me along my cooking journey!

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