Authentically Slow-Cooked Coq au Vin

By AislePrompt Editorial · ·

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 classic French bistro dish where tender chicken simmers in red wine for hours, developing rich, complex flavors without overpowering sweetness. This Mediterranean recipe, ready in about 95 minutes, pairs chicken thighs, Burgundy wine, shallots 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.

Prep: 20 min Cook: 75 min Serves 4 French cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 pounds chicken thighs dry with paper towels, then season generously with salt and pepper, and sear in a Dutch oven over medium-high heat for 4 minutes per side until golden brown, removing and setting aside.
  2. Step 2: Render 4 ounces smoked bacon in the same pot until crisp, then add 4 finely chopped shallots and sauté for 3 minutes until translucent and fragrant.
  3. Step 3: Return chicken to pot, add 1 cup Burgundy wine and 8 ounces quartered cremini mushrooms, bring to a gentle simmer, then cover and cook on low heat for 1 hour and 15 minutes until chicken is fork-tender.

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