1920s-Style Coq au Vin with Heritage Wine

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

A historically inspired reimagining of the classic French dish, using a vintage Bordeaux blend and slow-simmered for depth of flavor. This french-inspired one pot ready in about 115 minutes pairs bone-in chicken thighs, red wine, bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 90 min Serves 4 French cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels; season generously with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat, then sear chicken skin-side down for 5-6 minutes until golden brown — do not move until edges crisp. Flip and cook 3 more minutes, then remove and set aside.
  2. Step 2: Render bacon in the same pot until crisp, then add shallots and carrots. Sauté 3 minutes until shallots soften. Sprinkle flour over vegetables and stir for 1 minute to cook off raw taste.
  3. Step 3: Deglaze pot with 1/2 cup red wine, scraping up browned bits. Simmer 2 minutes until reduced by half, then add remaining wine, chicken stock, and thyme. Return chicken to pot, nestling into liquid.
  4. Step 4: Bring to a gentle simmer, cover, and cook on low heat for 1 hour 15 minutes until chicken is fork-tender and sauce thickens slightly — check occasionally to prevent sticking.
  5. Step 5: Add mushrooms and simmer uncovered for 15 minutes until mushrooms are tender and sauce coats the back of a spoon. Discard bay leaf before serving.

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Frequently asked questions

How long does 1920s-Style Coq au Vin with Heritage Wine take to make?

Total time is about 115 minutes (25 min prep + 90 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-Style Coq au Vin with Heritage Wine?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in 1920s-Style Coq au Vin with Heritage Wine?

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-Style Coq au Vin with Heritage Wine 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-Style Coq au Vin with Heritage Wine?

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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