Coq au Vin

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic French braised chicken dish simmered in red wine with mushrooms and onions, yielding tender meat and a rich, aromatic sauce. This French-inspired chicken recipe, ready in about 80 minutes, pairs chicken thighs, smoked bacon, red wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 60 min Serves 4 French cuisine 420 cal/serving

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Ingredients

1 lb, skin-on and bone-in chicken thighs
4 oz, diced smoked bacon
1 cup red wine
2, finely chopped onions
3 cloves, minced garlic
8 oz, quartered mushrooms
2 tbsp all-purpose flour
2 tbsp butter
1 tsp, chopped fresh thyme
1/2 cup chicken stock

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Instructions

Step 1: Pat chicken thighs dry, season with salt and pepper, then sear skin-side down in a Dutch oven over medium heat for 5 minutes until golden. Flip and cook 3 minutes more; remove and set aside.
Step 2: In the same pot, cook diced bacon until crisp (5 minutes), then remove and set aside. Add chopped onions and garlic, cooking 4 minutes until softened.
Step 3: Sprinkle flour over onions, stir 1 minute to form a paste. Add red wine and chicken stock, scraping up browned bits. Simmer 5 minutes to reduce.
Step 4: Return chicken and bacon to pot. Add mushrooms and thyme. Cover, reduce heat to low, and simmer 45 minutes until chicken is tender.
Step 5: Remove chicken, strain sauce into a bowl, and skim fat. Return sauce to pot, simmer 5 minutes until thickened. Shred chicken, toss in sauce, and serve.