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Speedy Coq Au Vin


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Speedy Coq Au Vin


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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.


  • Prep Time : 8 min
  • Cook Time : 1 hour, 15 min
  • Ready Time : 1 hour, 23 min


4 servings


  • 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
  • 2/3 cup margarine, melted
  • 2 dried bay leaves



  1. Preheat oven to 375 degrees F. Spray a 9 x 13-inch pan with non-stick cooking spray.
  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. Drizzle melted margarine over chicken.
  6. Tuck bay leaves into wine mixture at each side of the chicken.
  7. Bake, uncovered, at 375 degrees for 1 hour and 15 minutes, and serve immediately.

Contributed by: Quick & Kosher, JAMIE GELLER


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




16 Responses to Speedy Coq Au Vin

  1. Thank you for this recipe!!! It is so good that I want to make it every Shabbos from now on. So simple and quick to make, yet it tastes like it cooked for hours.

  2. Hi Melinda – I am so glad you agree this is such a crowd favorite and such an easy twist on a classic. Glad you love!

  3. When I have extra wine from the week before I always make this for the next Shabbos. I often leave it on the blech and have it for Shabbat lunch. So juicy and never tastes dried out, despite being out since Friday night.

  4. avatar says: cheree

    did anyone ever use real margarine, as i cant get the subsstitute. can i subsitute oil for margarine?

  5. The perfect recipe for pesach! Was yum!

  6. avatar says: yd321

    This was very good and quick to make. I used olive oil in place of the marg. and it still came out great. Next time I might try melted coconut oil in place of marg since its prob closer to real thing. Thanks for recipe!

    • Hey there – I actually use Earth Balance, which is: Vegan, Lactose-Free, Gluten-Free, Expeller-Pressed Oils, 0g Trans Fat, Casein-Free, Non-GMO — in case you are interested :-)

      • avatar says: chana1960

        I usually use earth balance during the deal,

        but I don’t believe it is Kosher for Pesach? So would it be better to use olive oil for Pesach?

  7. avatar says: LeahRo

    Question: if using frozen pearl onions, should I defrost them first or just toss in frozen? Thanks.

    • no need to defrost – just give a quick rinse to remove any ice chips — don’t want to add excess water to the dish.

  8. avatar says: Jane

    What was the website for the Cabernet? Thanks.

  9. avatar says: Jennifer

    Is there a good alternative to the wine? This looks like a tasty dish I would like to try for the family.

    • YES same here I LOVE Earth Balance but its not K for P so… use olive oil and a sprinkling of kosher salt.

  10. Hi, is it possible to make this dish with boneless, skinless chicken breasts? thanks!

    • of course it is – just watch the cook time as boneless, skinless, breasts will dry out faster. I would say, depending on thickness, that you should start checking for doneness around the 20 minute mark (or less if super thin). enJOY!

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