Burgundy-Infused Coq au Vin with Pearl Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A true French bistro classic where chicken braises slowly in Pinot Noir with pearl onions and mushrooms, achieving authentic depth through slow reduction and quality ingredients. This french-inspired beef ready in about 90 minutes pairs bone-in, skin-on chicken thighs, duck fat, (Pinot Noir) red wine 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.

★ 3.8 (10 ratings) Prep: 20 min Cook: 70 min Serves 4 French cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry, season with salt and pepper, then sear in 2 tbsp duck fat in a heavy pot over medium-high heat for 4 minutes per side until golden brown, then remove and set aside.
  2. Step 2: Render diced bacon in the same pot for 3 minutes until crisp, add pearl onions and mushrooms, and cook for 5 minutes until onions soften and mushrooms brown slightly.
  3. Step 3: Stir in 1 tbsp all-purpose flour to form a paste, then slowly pour in 1 cup Pinot Noir while scraping the bottom of the pot, adding 2 minced garlic cloves and 2 thyme sprigs, and simmer for 2 minutes until alcohol evaporates.
  4. Step 4: Return chicken to the pot, add 1 cup chicken stock, and bring to a gentle simmer, then cover and cook on low heat for 1 hour until chicken is tender and sauce has reduced to coat the back of a spoon.

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Frequently asked questions

How long does Burgundy-Infused Coq au Vin with Pearl Onions take to make?

Total time is about 90 minutes (20 min prep + 70 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 with Pearl Onions?

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 duck fat from drying out.

Can I substitute ingredients in Burgundy-Infused Coq au Vin with Pearl Onions?

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 with Pearl Onions 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 Burgundy-Infused Coq au Vin with Pearl Onions?

French beef 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.

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