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30-Minute Coq au Vin Using Rotisserie Chicken

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 4 slices thick-cut bacon, cut into 1/2 inch strips (about 4 1/2 ounces)

  • 10 ounces button mushrooms, halved or quartered

  • Salt and freshly ground black pepper

  • 2 cloves garlic, minced

  • 1 1/2 tablespoons plain flour

  • 2 teaspoons tomato paste

  • 1 1/2 cups chicken broth

  • 1 cup red wine

  • 1 1/2 cups frozen whole baby onions or shallots

  • 2 sprigs fresh thyme or pinch dried thyme

  • 2 tablespoons cold unsalted butter, cut into 4 pieces

  • Pinch sugar, optional

  • 1 cooked rotisserie chicken, cut into 8 pieces

  • 1 teaspoon chopped fresh parsley, for garnish


Step 1

Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes. Transfer the bacon to a small bowl with a slotted spoon; set aside.

Step 2

Discard all but 2 tablespoons of the bacon fat in the pan. Increase the heat to medium-high. Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes. 

Step 3

Stir in the garlic, flour and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute. Add the chicken broth, wine, onions, thyme, 1/2 teaspoon salt and more pepper. Bring to a boil, then let simmer until thickened, about 4 minutes.

Step 4

Turn the heat down to medium, and whisk in the butter a little at a time. If the sauce tastes a little too acidic, add the sugar. Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes. (This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.) 

Step 5

Spoon the sauce over the chicken pieces periodically to coat completely. Toss the chicken in the sauce, remove the thyme stems, sprinkle with the parsley and serve.


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