Authentically Slow-Cooked Coq au Vin with Mushrooms
A classic French bistro dish where tender chicken simmers in rich red wine with mushrooms and pearl onions, embodying true Burgundian tradition. This french-inspired one pot ready in about 95 minutes pairs skin-on, bone-in chicken thighs, Burgundy wine, diced bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, skin-on, bone-in chicken thighs
- 1 cup Burgundy wine
- 3 oz diced bacon
- 1 cup diced onions
- 8 oz, sliced mushrooms
- 1 cup, peeled pearl onions
- 2 tbsp all-purpose flour
- 1/2 cup chicken stock
Instructions
- Step 1: Pat chicken thighs dry with paper towels, then season generously with salt and pepper. Heat 1 tbsp of oil in a Dutch oven over medium-high heat and brown the chicken thighs for 4-5 minutes per side until golden, then remove and set aside.
- Step 2: In the same pot, cook the diced bacon until crisp (3-4 minutes), then add diced onions and cook until translucent (5 minutes), stirring occasionally.
- Step 3: Sprinkle 2 tbsp all-purpose flour over the onions, stirring constantly for 1 minute to form a paste, then gradually whisk in 1 cup Burgundy wine and 1/2 cup chicken stock until smooth.
- Step 4: Return chicken to the pot, nestling it into the sauce, and add mushrooms and pearl onions. Bring to a gentle simmer, cover, and cook on low heat for 1 hour 15 minutes until chicken is fork-tender and sauce has thickened to coat the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentically Slow-Cooked Coq au Vin with Mushrooms take to make?
Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentically Slow-Cooked Coq au Vin with Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep burgundy wine from drying out.
Can I substitute ingredients in Authentically Slow-Cooked Coq au Vin with Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentically Slow-Cooked Coq au Vin with Mushrooms for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentically Slow-Cooked Coq au Vin with Mushrooms?
French one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 75-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
