Authentic Coq au Vin with Bacon & Mushrooms

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A classic French bistro dish where tender chicken braises slowly in red wine with smoky bacon, earthy mushrooms, and aromatic shallots for deep, rustic flavor. This Mediterranean recipe, ready in about 65 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 380 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 pound, skin-on, bone-in chicken thighs
• 3 ounces, diced smoked bacon
• 1 cup, full-bodied (like Burgundy) red wine
• 3, finely chopped shallots
• 8 ounces, halved cremini mushrooms
• 1 tablespoon all-purpose flour
• 2 tablespoons butter
• 1 teaspoon, chopped fresh thyme

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season with salt and pepper. Heat 2 tablespoons butter in a heavy Dutch oven over medium-high heat until shimmering, then sear chicken skin-side down for 5 minutes until golden, flipping to cook the other side for 3 minutes.
2. Step 2: Remove chicken and set aside. Add 3 ounces diced smoked bacon to the pot and cook until crisp, about 3 minutes, then add 3 finely chopped shallots and cook for 2 minutes until softened.
3. Step 3: Sprinkle 1 tablespoon all-purpose flour over the shallots and bacon, stirring constantly for 1 minute to cook out raw flour taste.
4. Step 4: Pour in 1 cup red wine while scraping the bottom of the pot to deglaze, then add 8 ounces halved cremini mushrooms and 1 teaspoon chopped fresh thyme. Return chicken to the pot, nestling it into the liquid.
5. Step 5: Bring to a gentle simmer, cover with a lid, and reduce heat to low. Simmer for 45 minutes, checking occasionally to ensure it’s not boiling rapidly.