Bistro-Style Coq au Vin with Red Wine Reduction

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 braises slowly in a rich red wine sauce with pearl onions and mushrooms, embodying true authenticity through slow-cooking tradition. This Mediterranean recipe, ready in about 80 minutes, pairs chicken thighs, red 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.

Prep: 25 min Cook: 55 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels. Heat 1 tbsp olive oil in a heavy Dutch oven over medium-high heat. Add bacon and cook until crisp, 3-4 minutes, then remove with a slotted spoon.
  2. Step 2: Add chicken skin-side down to the pot; cook until golden brown, 4-5 minutes per side. Remove chicken and set aside. Add minced garlic and cook for 30 seconds until fragrant.
  3. Step 3: Sprinkle 2 tbsp flour over the pot, stirring constantly for 1 minute to form a roux. Gradually whisk in 1 cup red wine and 1 cup chicken stock, scraping up browned bits. Add thyme, pearl onions, mushrooms, and reserved bacon.
  4. Step 4: Return chicken to pot, nestling into sauce. Bring to a gentle simmer, cover, and cook on low heat for 45 minutes until chicken is tender. Uncover and simmer 10 more minutes to thicken sauce until it coats the back of a spoon.

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