Burgundy-Braised Chicken with Pearl Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A true French bistro classic where slow braising unlocks deep, wine-infused flavors in tender chicken thighs, finished with caramelized pearl onions and fresh thyme. This french-inspired one pot ready in about 65 minutes pairs (680g) bone-in chicken thighs, all-purpose flour, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 (680g) bone-in chicken thighs
• 3 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 2 medium (200g), thinly sliced yellow onions
• 1 cup (150g), peeled pearl onions
• 4, minced garlic cloves
• 1 bottle (750ml) Pinot Noir dry red wine
• 1 cup (240ml) chicken stock
• 6 fresh thyme sprigs
• 1 tbsp (for thickening) all-purpose flour
• 1/4 cup (60ml) heavy cream
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp pepper. Dredge evenly in 3 tbsp flour, shaking off excess.
2. Step 2: Heat butter and olive oil in a large Dutch oven over medium-high heat until shimmering. Sear chicken skin-side down for 5-6 minutes until golden brown and crispy, then flip and cook 3 minutes more. Transfer to a plate.
3. Step 3: Reduce heat to medium, add onions and pearl onions, and cook for 8 minutes until softened and lightly caramelized. Stir in garlic and cook for 1 minute until fragrant.
4. Step 4: Pour in wine and chicken stock, scraping up browned bits from the pot. Add thyme sprigs and simmer for 10 minutes until liquid reduces by half and deepens in flavor.
5. Step 5: Return chicken to pot, nestling it into the sauce. Cover and simmer gently for 30 minutes until chicken is fork-tender and internal temperature reaches 165°F (74°C).
6. Step 6: Discard thyme sprigs. Mix flour with 2 tbsp cold water to make a slurry, then stir into sauce. Add cream and simmer for 3 minutes until sauce thickens and coats the back of a spoon.