One Pot Coq au Vin: A Classic Remade

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One Pot Coq au VinOne Pot Coq au Vin: A Classic Remade

A couple of years ago, I attended a dinner party at which my friend was proud to serve Coq au Vin.  I had never heard of it, but the flavor was beyond amazing.  He raved about how happy he was to make the recipe from his favorite chef, Julia Child. He explained how he made Coq au Vin then and how it took nearly all day to make it. I’ve since I made it following the Julia Child recipe, but I knew there needed to be away to make this easier and quickly while still having the phenomenal flavor that I’ve come to know as Coq au Vin.  The original dish starts with a chicken, wine, mushrooms, onions, salt pork, carrots, celery, and seasonings.  All those make a fantastic showing in One Pot Coq au Vin, sharing their flavors wonderfully.  But instead of using every pan you have in your kitchen, you use one heavy dutch oven, such as the Lodge Color Dutch Oven!  A little bit of prep on the stove, then into the oven it goes for a delicious One Pot Coq au Vin that everyone will rave over!

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Why the Pan Makes the Difference in One Pot Coq au Vin

You can make One Pot Coq au Vin in any deep pot that you can put in the oven.  But I find I get consistently great results with my Lodge Color Dutch Oven.  Enameled cast iron means the pot is heavy and retains heat evenly and for a long time.  You can use it on the stovetop to saute and brown things, then put it right in the oven to finish cooking the chicken.  I use this pot not only for One Pot Coq au Vin, but also for One Pot Beef Roast, chili (which I also bake), stews, and just about anything else I bake.  It’s been the one thing in my kitchen that I can’t quite cook without.  You can also make One Pot Coq au Vin in a stoneware pot, or any pot that is oven-safe.  Just remember to check the liquids every so often so your chicken doesn’t dry out.


One Pot Coq au Vin

One Pot Coq au Vin


  • 12 oz salt pork (found with bacon), ½ inch cubes
  • 1 lb pearl onions, skins removed
  • 8 oz button mushrooms, cleaned and left whole
  • 2 T butter
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 5-7 lb chicken (make sure it fits in your pan!)
  • salt
  • pepper
  • flour
  • 3 cloves garlic
  • 2 T tomato paste
  • 6-8 sprigs fresh thyme
  • 2 bay leaves
  • 1 750 mL bottle dry red wine, such as a Pinot Noir


  1. In a 6 qt heavy Dutch oven, saute the salt pork over medium heat, rendering out the fat. When the pork is crispy, remove from the pan and save for another use.
  2. Add the pearl onions to the pork drippings and saute until slightly browned. Remove from pan to a bowl and set aside.
  3. Add the mushrooms to the pan, adding butter if needed. Saute and turn, browning both sides of the mushrooms. Add the mushrooms to the onions and set aside.
  4. Add the carrots and celery to the pan and saute until slightly browned. Add to the bowl of onions and mushrooms. Set aside.
  5. Salt and pepper the chicken, then dust with flour. Add to the pan, adding butter if needed. brown on breast and back sides.
  6. Heat oven to 375 degrees F.
  7. To the pan with the chicken, add the onions, mushrooms, carrots, and celery. Spoon the tomato paste along the sides. Top with garlic, thyme, and bay. Pour the bottle of wine into the pan.
  8. Cover and bake 2 hours, until chicken is tender and cooked through.
  9. Serve hot with rice or mashed potatoes.

So You Made One Pot Coq au Vin. Now What?

If you are fortunate enough to have leftovers (I really need to try making One Pot Coq au Vin with a turkey!), try making your favorite chicken leftover dishes!  Chicken salad, chicken pot pie made with the gravy, and even crepes stuffed with leftover chicken and gravy mixed with just a little bit of sour cream all make great leftover makeover meals.  That is, if you can get leftovers from One Pot Coq au Vin!

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