Classic Coq au Vin with Red Wine Reduction

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A rich French dish featuring tender chicken braised in red wine, mushrooms, and herbs, finished with a glossy sauce. This French-inspired quick recipe, ready in about 85 minutes, pairs bone-in chicken thighs, red wine (Bordeaux), shiitake mushrooms 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 pieces bone-in chicken thighs
• 500ml red wine (Bordeaux)
• 4 pieces shiitake mushrooms
• 1 medium, sliced onion
• 3 cloves, minced garlic
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 200ml chicken stock

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp butter in a large Dutch oven over medium-high heat. Sear chicken thighs, skin-side down, for 5 minutes per side until golden. Remove and set aside.
2. Step 2: Add 1 tbsp butter to the pan, then sauté 3 minced garlic cloves and 1 medium onion until softened, 5 minutes. Stir in 4 shiitake mushrooms and cook for 2 minutes.
3. Step 3: Pour in 500ml red wine, 1 tsp thyme, and 1 bay leaf. Bring to a simmer, then add 200ml chicken stock. Return chicken to the pot, cover, and simmer for 35-40 minutes until tender.
4. Step 4: In a small bowl, whisk 2 tbsp all-purpose flour with 2 tbsp water to make a slurry. Stir into the pot, then cook for 5 minutes until the sauce thickens and coats the back of a spoon.