Authentic Coq au Vin with Crisp-Browned Potatoes
A classic French braise of chicken in red wine, mushrooms, and onions, accompanied by golden, crispy potatoes for a comforting meal. This Mediterranean recipe, ready in about 85 minutes, pairs chicken thighs, dry red wine, cremini mushrooms 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.
Ingredients
- 1.5 lbs bone-in skin-on chicken thighs
- 1 cup dry red wine
- 1 cup sliced cremini mushrooms
- 1/2 cup chopped yellow onion
- 2 minced garlic cloves
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 tsp fresh thyme
- 1 bay leaf
- 1.5 lbs halved baby potatoes
- 1 tbsp olive oil
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat 1.5 lbs chicken thighs dry with paper towels, season with salt and pepper, then heat 1 tbsp olive oil in a Dutch oven over medium-high until shimmering. Add chicken skin-side down and cook until golden (8-10 minutes), then remove and set aside.
- Step 2: Melt 2 tbsp butter in the same pot over medium heat, add 1/2 cup chopped onion and 2 minced garlic cloves, and cook until softened (3-4 minutes). Stir in 1 tbsp flour and cook for 1 minute.
- Step 3: Pour in 1 cup red wine, scraping up browned bits, then add 1 tsp thyme, 1 bay leaf, and 1.5 lbs halved baby potatoes. Return chicken to pot, bring to a simmer, cover, and cook on low for 45 minutes.
- Step 4: Remove chicken and potatoes, simmer sauce for 10 minutes until reduced by half. Return chicken and potatoes to pot and cook 10 more minutes until chicken is tender and potatoes are golden.








