Authentic Bistro-Style Coq au Vin with Pearl Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A true French bistro classic featuring chicken braised in red wine with pearl onions and bacon, honoring the slow-cooked tradition of Burgundy. This french-inspired one pot ready in about 115 minutes pairs chicken thighs, smoked bacon, red wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1.5 lb, skin-on, bone-in chicken thighs
• 4 oz, diced smoked bacon
• 1 cup (Burgundy or Pinot Noir) red wine
• 1 cup, peeled pearl onions
• 2 medium, cut into 1/2-inch coins carrots
• 2 tbsp all-purpose flour
• 1/2 cup demi-glace
• 3 sprigs fresh thyme
• 2 cloves, minced garlic
• 2 tbsp olive oil

Instructions

1. Step 1: Pat 1.5 lb chicken thighs dry and season with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown chicken skin-side down for 5 minutes until golden, then flip and brown 2 minutes more. Remove and set aside.
2. Step 2: In the same pot, cook 4 oz diced smoked bacon until crispy (3-4 minutes). Add 1 cup peeled pearl onions and 2 medium carrots cut into 1/2-inch coins, stirring to coat in bacon fat for 3 minutes.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over vegetables and stir constantly for 1 minute to form a paste.
4. Step 4: Deglaze with 1 cup red wine, scraping up browned bits, then add 3 sprigs fresh thyme and 2 minced garlic cloves. Bring to a simmer and cook until wine reduces by half (5 minutes).
5. Step 5: Return chicken to pot, nestling it into the vegetables. Add 1/2 cup demi-glace and enough water to reach halfway up the chicken. Cover and simmer gently for 1 hour 15 minutes until chicken is tender.
6. Step 6: Remove chicken and vegetables. Strain cooking liquid into a clean saucepan, then simmer uncovered until reduced to 1 cup (10-12 minutes). Return chicken and vegetables to sauce, simmering 5 more minutes until sauce coats the back of a spoon.