1920s Parisian Coq au Vin with Mushroom & Pearl Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A refined, vintage-inspired French stew slow-cooked to tender perfection with red wine and aromatic mushrooms, evoking Martin Guitar's authentic 1920s craftsmanship in every bite. This french-inspired one pot ready in about 100 minutes pairs chicken thighs, dutch oven, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 lb chicken thighs
• 1 dutch oven
• 1 cup beef broth
• 1 cup red wine
• 200 g mushrooms
• 100 g pearl onions
• 2 medium carrots
• 2 tbsp all-purpose flour
• 3 tbsp unsalted butter
• 4 sprigs fresh thyme
• 2 cloves garlic
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 1.2 lb chicken thighs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp unsalted butter in a Dutch oven over medium-high heat until shimmering, then sear chicken thighs for 4-5 minutes per side until golden brown, working in batches to avoid crowding.
2. Step 2: Remove chicken and set aside. Add 200 g sliced mushrooms and 100 g pearl onions to the pot, sautéing for 5 minutes until mushrooms release liquid and onions soften. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir constantly for 1 minute to cook out raw flour taste, then slowly pour in 1 cup red wine and 1 cup beef broth while scraping up browned bits from the pot.
4. Step 4: Return chicken thighs to the pot, nestling them among the vegetables. Add 2 medium sliced carrots and 4 sprigs fresh thyme, then bring to a gentle simmer. Cover and reduce heat to low, cooking for 1 hour 15 minutes until chicken is fork-tender and sauce has thickened slightly.
5. Step 5: Remove thyme sprigs, adjust seasoning with salt and pepper if needed, and serve hot with crusty bread for dipping the rich sauce.