Coq au Vin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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 ready in about 80 minutes pairs skin-on and bone-in chicken thighs, diced 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

Equipment for this recipe

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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.

Frequently asked questions

How long does Coq au Vin take to make?

Total time is about 80 minutes (20 min prep + 60 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 Coq au Vin?

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 smoked bacon from drying out.

Can I substitute ingredients in Coq au Vin?

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 Coq au Vin 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 Coq au Vin?

French chicken 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.