Classic Coq au Vin with Burgundy Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 25 min Cook: 45 min Serves 4 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

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.

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