Authentic Coq au Vin with Red Wine-Braised Chicken

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

A classic French bistro dish where tender chicken simmers in a rich red wine sauce with pearl onions, mushrooms, and bacon, embodying the true essence of Burgundian cuisine. This French-inspired one-pot recipe, ready in about 100 minutes, pairs bone-in chicken thighs, smoked bacon, pearl onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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

• 8 pieces bone-in chicken thighs
• 100g smoked bacon
• 150g pearl onions
• 150g cremini mushrooms
• 300ml red wine
• 200ml chicken stock
• 2 tbsp all-purpose flour
• 30g unsalted butter
• 4 thyme sprigs
• 3 garlic cloves
• 1/2 tsp salt
• 1/4 tsp black pepper

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

Instructions

1. Step 1: Pat 8 bone-in chicken thighs dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 30g unsalted butter in a Dutch oven over medium-high heat until foaming. Add 100g diced smoked bacon and cook for 2 minutes until crisp, then remove with a slotted spoon.
2. Step 2: Add chicken thighs skin-side down to the pot and cook for 6 minutes until golden brown. Flip and cook for another 4 minutes. Remove chicken and set aside.
3. Step 3: Add 150g pearl onions and 150g sliced cremini mushrooms to the pot. Sauté for 5 minutes until mushrooms release liquid and onions begin to caramelize. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Return bacon and chicken to the pot. Pour in 300ml red wine and 200ml chicken stock. Add 4 thyme sprigs and bring to a simmer. Cover, reduce heat to low, and cook for 1 hour until chicken is tender.
5. Step 5: Remove chicken and vegetables with a slotted spoon. Strain the sauce through a fine-mesh sieve into a bowl, discarding solids. Return sauce to the pot and simmer over medium heat until reduced by half, about 10 minutes. Whisk in 2 tbsp all-purpose flour until smooth, then simmer for 2 more minutes until thickened.