Dinner Recipes

Skillet Coq au Vin

Julia Child once said, “You don't have to cook fancy or complicated masterpieces, just good food from fresh ingredients.” Inspired by her classic Coq au Vin recipe, this simple skillet dish is perfect for cozy nights with your family — no need to save it for a special occasion. Made with earthy mushrooms, sweet pearl onions, and salty bits of pancetta, the sauce is lush and deeply savory. And the chicken is so tender, it literally falls off the bone. Ooh la la!

Serves: 2 to 4

Skillet Coq au Vin



Skillet Coq au Vin


4 oz pancetta, diced
½ cup pearl onions, peeled
2 bone-in, skin-on whole chicken legs
½ tsp kosher salt
¼ tsp freshly ground Gelson’s black pepper
½ cup medium diced yellow onion
1 cup ¼” sliced cremini mushrooms
2 garlic cloves, minced
1 Tbsp tomato paste
½ tsp minced Gelson’s organic fresh thyme leaves
1 Tbsp Gelson’s organic all-purpose flour
1 cup dry red wine
½ cup chicken broth
1 Tbsp unsalted butter
1 Tbsp chopped fresh parsley, for garnish


  1. Heat a 10” cast-iron skillet over medium heat and add the pancetta. Cook until the fat has rendered and the pancetta is crispy, about 4 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate and set aside.

  2. Add the pearl onions to the skillet. Cook, stirring constantly with a wooden spoon, until they begin to brown, about 4 minutes. Transfer the onions to a small bowl.

  3. Season both sides of the chicken with salt and pepper and place it in the skillet, skin-side down. Cook for about 8 minutes, until browned. Flip and cook 8 minutes more or until the underside is browned. Transfer the chicken to a plate.

  4. Add the yellow onions and mushrooms to the skillet. Cook, stirring constantly, for about 5 minutes until softened and lightly browned. Add the garlic, tomato paste, and thyme and cook for 1 minute.

  5. Stir in the flour until combined and cook for 1 minute.

  6. Add the red wine and chicken broth and return the pancetta and chicken, skin-side up, to the skillet. Bring the sauce to a boil and reduce the heat to medium-low. Cover and cook, flipping the chicken halfway through, for 22 to 25 minutes or until the internal temperature registers 165° on an instant-read thermometer.

  7. Add the pearl onions and butter. Stir and cook until warmed through and butter is melted, 5 minutes.

  8. Remove the skillet from the heat and garnish with the chopped parsley. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe source: Betty Crocker

Calculate nutrition information for this recipe.