Burgundy-Style Coq au Vin with Pearl Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic French bistro dish where tender chicken simmers in red wine with mushrooms and pearl onions, creating a deeply flavorful sauce that's true to its Burgundian roots. This french-inspired mediterranean ready in about 80 minutes pairs skin-on, bone-in chicken thighs, Burgundy or Pinot Noir red wine, diced lardons for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.0 (8 ratings) Prep: 25 min Cook: 55 min Serves 4 French cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lb chicken thighs dry with paper towels. Sprinkle 2 tbsp all-purpose flour over them and rub to coat evenly.
  2. Step 2: Melt 2 tbsp unsalted butter in a large Dutch oven over medium-high heat. Add chicken skin-side down and sear for 5 minutes until golden brown; flip and sear 3 minutes more. Remove chicken and set aside.
  3. Step 3: Add 4 oz diced lardons to the pot and cook for 4 minutes until crisp. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant. Pour in 1 cup red wine and scrape up browned bits, simmering for 3 minutes until reduced by half.
  4. Step 4: Return chicken to the pot, add 8 oz sliced mushrooms and 1 cup peeled pearl onions. Tie 4 fresh thyme sprigs with kitchen twine and add to the pot. Bring to a gentle simmer, cover, and cook on low heat for 45 minutes until chicken is tender.
  5. Step 5: Remove thyme sprigs, discard, and stir in 1 tbsp unsalted butter. Serve hot with crusty bread and steamed vegetables.

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Frequently asked questions

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

Total time is about 80 minutes (25 min prep + 55 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-Style 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 diced lardons from drying out.

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

French mediterranean 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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