1920s Parisian Coq au Vin with Mushroom & Pearl Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 25 min Cook: 75 min Serves 4 French cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does 1920s Parisian Coq au Vin with Mushroom & Pearl Onions take to make?

Total time is about 100 minutes (25 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover 1920s Parisian Coq au Vin with Mushroom & Pearl Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in 1920s Parisian Coq au Vin with Mushroom & Pearl Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale 1920s Parisian Coq au Vin with Mushroom & Pearl Onions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with 1920s Parisian Coq au Vin with Mushroom & Pearl Onions?

French one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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