Authentic Coq au Vin (Burgundian Chicken)

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A slow-simmered French bistro classic where tender chicken melds with red wine and mushrooms, honoring its rustic French heritage. This French-inspired chicken recipe, ready in about 85 minutes, pairs chicken thighs, bacon, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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: 60 min Serves 4 French cuisine 490 cal/serving

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Ingredients

4 bone-in, skin-on (700g) chicken thighs
6 slices (diced) bacon
1 medium (chopped) onion
2 (diced) carrot
2 cloves (minced) garlic
2 cups (Burgundy or Pinot Noir) red wine
1 cup chicken stock
1 cup (halved) mushrooms
2 tbsp flour
2 tbsp butter

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Instructions

Step 1: Pat 700g chicken thighs dry, season with salt and pepper; in a Dutch oven, cook 6 diced bacon slices over medium heat for 5 minutes until crisp, then remove and set aside.
Step 2: Brown chicken thighs skin-side down in bacon fat for 4 minutes per side until golden; remove and set aside with bacon.
Step 3: Sauté 1 chopped onion, 2 diced carrots, and 2 minced garlic cloves in the pot for 5 minutes until softened but not browned.
Step 4: Sprinkle 2 tbsp flour over vegetables, stir 1 minute to cook off raw taste, then gradually add 2 cups red wine and 1 cup chicken stock while scraping browned bits from pot.
Step 5: Return chicken and bacon to pot, add 1 cup mushrooms, bring to a gentle simmer, cover, and cook on low heat for 45 minutes until chicken is tender.
Step 6: Remove chicken, skim excess fat from sauce, then stir 2 tbsp butter into sauce until glossy; return chicken to sauce and simmer 5 minutes more before serving.