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30 Minute Coq au Vin (Chicken + Mushrooms Braised in Red Wine)

All of the comforting, savory goodness of the classic French chicken dish, Coq au vin, but in under 30 minutes.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Course Dinner
Cuisine French
Servings 4 people


  • dutch oven


  • 8 boneless, skinless chicken thighs
  • 2 tsp olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, peeled and smashed
  • 2 celery ribs, diced
  • 4 Portabello mushroom caps, cleaned and cut into 1 inch dice
  • 1 cup Gluten Free flour blend or All Purpose
  • 1 1/2 cups dry red wine
  • 1/2 cup vegetable or chicken stock
  • 1 14.5 oz can tomato puree
  • 1 rind of Parmesan cheese
  • 3 fresh basil leaves, chopped for garnish
  • Kosher salt, to taste
  • Freshly cracked pepper, to taste


  • Heat oven to 300 degrees F.
  • Heat 1 teaspoon of olive oil over medium-high heat in a Dutch oven or stockpot.
  • Season the chicken liberally with salt and pepper.
  • When oil is hot, dredge each piece of chicken in the flour, shaking off excess.
  • Work in batches, likely 4 thighs at a time, and pan fry for 5 minutes each side until golden.
  • Remove chicken and set aside.
  • In the same pan, add the additional teaspoon of olive oil, then the onion, garlic, mushroom, and celery along with a large pinch of salt.
  • Cook for 5-7 minutes until soft and translucent.
  • Add the wine, scraping up the bottom of the pan and cook for 2-3 minutes more.
  • Add the stock, tomato puree, and parmesan rind if using.
  • Nestle in the chicken thighs, covering with the liquid, and bring to a simmer.
  • Cover and cook for 20-25 minutes in the oven until the chicken is fully cooked through.
  • Remove from the oven and serve chicken along with the sauce and top with the fresh parsley.
Keyword chicken