Burgundy-Infused Coq au Vin
A true French bistro classic where chicken braises for hours in full-bodied Burgundy wine, achieving authentic depth of flavor. This french-inspired slow cooker ready in about 85 minutes pairs chicken thighs, red wine, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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 oz chicken thighs
- 1/2 cup red wine
- 1/2 cup beef broth
- 2 tbsp shallot
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 sprig thyme
- 1 bay leaf
- 1/4 cup pearl onions
- 1/2 cup sliced mushrooms
Instructions
- Step 1: Pat chicken thighs dry and season with salt and pepper. Melt 1/2 tbsp butter in a heavy pot over medium-high heat, then brown chicken in batches for 3-4 minutes per side until golden; remove and set aside.
- Step 2: Add chopped shallot to pot and cook for 2 minutes until softened. Stir in flour and cook for 1 minute to form a paste.
- Step 3: Gradually whisk in red wine and beef broth, scraping up browned bits, then add thyme and bay leaf. Return chicken to pot, bring to a simmer, then cover and reduce heat to low.
- Step 4: Simmer gently for 45 minutes until chicken is fork-tender, stirring occasionally.
- Step 5: In a separate skillet, melt remaining 1/2 tbsp butter over medium heat. Add pearl onions and mushrooms, cook for 8 minutes until caramelized.
- Step 6: After chicken has finished braising, remove thyme and bay leaf. Stir in cooked onions and mushrooms, then simmer uncovered for 5 minutes until sauce thickens slightly and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Burgundy-Infused Coq au Vin take to make?
Total time is about 85 minutes (20 min prep + 65 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 Burgundy-Infused Coq au Vin?
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 chicken thighs from drying out.
Can I substitute ingredients in Burgundy-Infused Coq au Vin?
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 Burgundy-Infused Coq au Vin for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Burgundy-Infused Coq au Vin?
French slow cooker 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
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
