Classic Coq au Vin with Burgundy Wine
A soul-warming French braise—chicken slow-cooked in a rich Burgundy wine sauce with lardons, mushrooms, and pearl onions, true to its origins. This french-inspired one pot ready in about 70 minutes pairs bone-in, skin-on chicken thighs, diced lardons, Burgundy wine 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.
Ingredients
- 1 lb, bone-in, skin-on chicken thighs
- 4 oz, diced lardons
- 1 cup Burgundy wine
- 1 cup, peeled pearl onions
- 8 oz, quartered mushrooms
- 2 tbsp all-purpose flour
- 2 tbsp butter
Instructions
- Step 1: Pat 1 lb bone-in chicken thighs dry, season with salt and pepper, then dredge in 2 tbsp all-purpose flour until evenly coated.
- Step 2: Melt 2 tbsp butter in a Dutch oven over medium heat, add 4 oz diced lardons, and cook until crisp (5 minutes), then sear chicken skin-side down for 6 minutes until golden—flip and cook 4 more minutes.
- Step 3: Add 1 cup Burgundy wine to deglaze the pot, scraping up browned bits, then add 1 cup peeled pearl onions and 8 oz quartered mushrooms, simmering uncovered for 30 minutes until chicken is tender and sauce reduces to a rich glaze.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Coq au Vin with Burgundy Wine take to make?
Total time is about 70 minutes (25 min prep + 45 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 Classic Coq au Vin with Burgundy Wine?
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 Classic Coq au Vin with Burgundy Wine?
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 Classic Coq au Vin with Burgundy Wine 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 Classic Coq au Vin with Burgundy Wine?
French one pot 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
I've tried many quick meals recipes and this is hands down the best.
- ★★★★★
Made with what I had on hand and it still came out great.
