Burgundy-Style Coq au Vin

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender chicken thighs slow-simmered in a rich red wine sauce with mushrooms and bacon, capturing the essence of a classic French bistro dish. This french-inspired mediterranean ready in about 110 minutes pairs bone-in, skin-on chicken thighs, bacon, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 4 bone-in, skin-on chicken thighs
• 4 slices bacon
• 1 medium onion
• 2 carrots
• 2 cloves garlic
• 1 cup red wine
• 1 cup chicken stock
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1/2 cup mushrooms
• 2 tablespoons butter

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels, then season with salt and pepper. Heat 2 tablespoons butter in a Dutch oven over medium-high heat until melted.
2. Step 2: Add 4 slices diced bacon to the Dutch oven and cook for 3 minutes until crisp, then remove with a slotted spoon and set aside.
3. Step 3: Add chicken thighs skin-side down to the Dutch oven and sear for 5 minutes until golden brown, then flip and cook for 3 more minutes.
4. Step 4: Add 1 medium chopped onion, 2 sliced carrots, and 2 minced garlic cloves to the pot, cooking for 4 minutes until softened.
5. Step 5: Stir in 1 tablespoon tomato paste and cook for 1 minute until darkened, then add 1 cup red wine and 1 cup chicken stock, scraping up browned bits from the bottom.
6. Step 6: Add 1 teaspoon fresh thyme leaves and 1/2 cup sliced mushrooms, then return the bacon to the pot. Reduce heat to low, cover, and simmer for 60 minutes until chicken is fork-tender.
7. Step 7: Remove chicken and set aside, then strain the sauce through a fine-mesh sieve into a bowl, discarding solids. Skim excess fat from the sauce surface.
8. Step 8: Return the sauce to the Dutch oven, bring to a gentle simmer, and cook uncovered for 10 minutes until slightly thickened. Slice chicken and return to the sauce, warming through for 2 minutes before serving.