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Speedy Coq Au Vin

To save her newly married son from starvation, my mother-in-law, Karen, showed up one day and tactfully suggested that she and I cook a few things together. It's a good thing she did, too. This was the first dish we tried. Her version was a huge hit, but took triple the time that this one did. Now that I've adapted her recipe with my shortcuts, I don't have to cringe every time my husband requests the dish. I'm grateful to her for this, and her many kindnesses over the years.

Coq Au vin
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons extra virgin olive oil
  • 1 chicken, about 3-1/2 pounds, cut into 8 pieces
  • 8 small white onions, peeled
  • 16 small white mushrooms, cleaned
  • 3/4 cup dry red wine
  • 1 tablespoon fresh minced parsley
  • 2 teaspoons crumbled dried thyme or 4 teaspoons fresh minced thyme
  • 1/2 teaspoon coarse black pepper
  • 2 dried bay leaves


  1. Preheat oven to 375°F. Coat a 9 x 13-inch pan with evoo.
  2. Rinse chicken and pat dry. Place in prepared pan.
  3. Arrange onions and mushrooms around the chicken. Pour wine over chicken and vegetables.
  4. Sprinkle with parsley, thyme and pepper.
  5. Tuck bay leaves into wine mixture at each side of the chicken.
  6. Bake, uncovered, at 375°F for 1 hour and 15 minutes, and serve immediately.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW