A quick and simple way to make Coq au Vin is to brown the chicken for a few minutes, and then cook it in a red wine sauce for eight minutes. Another easy method is to saute the chicken for six minutes until it's cooked through, and keep it warm in the oven while making the red wine sauce on the stove.
To make quick Coq au Vin, coat 6 skinless, boneless chicken thighs in a mixture made from 1/4 cup of all-purpose flour, 1 teaspoon of dried thyme and 1/2 teaspoon of salt. Brown the chicken in 1 tablespoon of olive oil at medium-high heat for eight minutes, and set it aside. Cook 6 cups of quartered cremini mushroms, 2 cups of carrot slices and 1/2 cup of Canadian bacon in the pan for two minutes, and then add 1 cup of dry red wine, 1 cup of chicken broth, and 1 tablespoon of tomato paste. Add the chicken back to the pan, and cook everything for eight more minutes before serving.
Another recipe uses the flour as part of the broth. After sautéing the mushrooms and onions or shallots, pour in 1 1/2 cups of red wine, 1 1/4 cups of chicken broth, 4 bacon slices and 1 tablespoon of parsley, and bring the mixture to a boil. After 10 minutes, stir in 1/4 cup of broth and 4 teaspoons of flour, and allow the mixture to thicken. Serve the sauce over the chicken.