Easy Coq Au Vin Recipe (French Chicken Stew)
This Easy Coq Au Vin Recipe Is
- Earthy
- Rich
- Loaded with vegetables
- Flavorful
- A great recipe for a whole chicken
- Hearty
- Satisfying
Enjoying The Best Recipes from France
We went to France 5 years ago now (feels like yesterday) and the food was the best part. We stayed in Lyon for most of our time in France, and also traveled around Switzerland too. And let me tell you, we still dream about the little French bistros in Vieux Lyon.
There was one in particular we loved, called Le Un Deux Trois which was hands down the best! In our week in France we tried new restaurants every day… but we went back to Le Un Deux Trois multiple times it was SO good.Â
Ever since that trip, I love making gluten free French recipes at home like this amazing coq au vin.
What’s In This Simple Coq Au Vin Recipe?
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- A whole 3 to 4 lb chicken, cut into 8 parts
- Red Wine – make sure you get a good French wine you can enjoy.
- Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Onion
- Carrots
- Potatoes
- Chicken Stock: if you can, homemade chicken stock is the way to go… if you can’t, then I’d recommend this great organic variety!
- Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online ?
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Flour ot make a roux – or a gluten free flour: this fantastic gluten free flour acts as a thickening agent (like a roux) in this chicken dish.
A Whole Chicken Coq Au Vin Ready in 90 Minutes!?
How Do I Make French Red Wine Chicken Stew?
- In a Dutch oven, heat the olive oil. Place the chicken skin-side down and cook on each side until brown (about 5 minutes per side). Remove chicken from pot, and place on a plate to set aside.
- In the pot, sauté the onion, carrots, and potatoes for 7 or 8 minutes over medium low heat. Onions should be softened and starting to brown. Add salt, pepper, chicken stock, bay leaves, herbs de Provence, and red wine. Bring to a boil, and place chicken back into the pot. Make sure the chicken is fully covered by wine and chicken stock. Simmer with 30 minutes with the lid on, then remove lid and simmer for an additional 30 minutes.
- If sauce needs thickening, whisk the gluten free flour into the sauce and allow to cook for an additional 10 minutes.
- Discard the bay leaves, and serve over rice or pasta, or with a side of au gratin potatoes.
Fancy Dinner Recipes for Guests or Entertaining
This Dutch Oven Coq au Vin is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.
It makes a great holiday meal as well. The oven does most of the work, so you can enjoy hands-off time while you prep sides or a salad!
More Easy Chicken Recipes You’ll Love
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Easy Coq au Vin (French Chicken Stew)
Equipment
- Dutch Oven
Ingredients
- 1 3 to 4 lb chicken cut into 8 parts
- 2 cups red wine
- 2 tablespoons olive oil
- 1 sweet onion sliced
- 4 carrots sliced diagonally
- 6 potatoes diced
- 1 teaspoon Himalayan sea salt
- 1 teaspoon freshly ground Tellicherry Black Pepper
- 4 cups chicken stock
- 2 bay leaves
- 1 teaspoon Herbs de Provence
- 3 tablespoons flour
Instructions
- In a Dutch oven, heat the olive oil. Place the chicken skin-side down and cook on each side until brown (about 5 minutes per side). Remove chicken from pot, and place on a plate to set aside.
- In the pot, sauté the onion, carrots, and potatoes for 7 or 8 minutes over medium low heat. Onions should be softened and starting to brown. Add salt, pepper, chicken stock, bay leaves, herbs de Provence, and red wine. Bring to a boil, and place chicken back into the pot. Make sure the chicken is fully covered by wine and chicken stock. Simmer with 30 minutes with the lid on, then remove lid and simmer for an additional 30 minutes.
- If sauce needs thickening, whisk the gluten free flour into the sauce and allow to cook for an additional 10 minutes.
- Discard the bay leaves, and serve over rice or pasta, or with a side of au gratin potatoes.
Yum yum and more yum