Coq au Vin: Authentic French Wine-Braised Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A classic French bistro dish featuring chicken braised in red wine with mushrooms, pearl onions, and bacon, served with crusty bread for soaking up the rich sauce. This french-inspired mediterranean ready in about 100 minutes pairs 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 520 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

• 1.2 kg, bone-in chicken thighs
• 150 g, diced smoked bacon
• 750 ml red wine
• 30 g all-purpose flour
• 4, finely chopped shallots
• 300 g, sliced mushrooms
• 200 g, peeled pearl onions
• 30 g butter
• 200 ml chicken stock
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 1.2 kg bone-in chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper. Dredge in 30 g all-purpose flour, shaking off excess.
2. Step 2: Render 150 g diced bacon in a large Dutch oven over medium heat until crisp (5 minutes). Remove bacon, leaving fat. Sear chicken in batches until golden brown (8 minutes per side), then set aside.
3. Step 3: Add 4 chopped shallots to pot, cooking until translucent (3 minutes). Stir in 300 g sliced mushrooms and 200 g peeled pearl onions, cooking until onions are golden (5 minutes).
4. Step 4: Deglaze pot with 750 ml red wine, scraping up browned bits. Add 200 ml chicken stock, 2 thyme sprigs, and 2 bay leaves. Return chicken and bacon to pot, bringing to a simmer. Cover and braise at 160°C (320°F) for 1 hour until chicken is tender.
5. Step 5: Remove chicken and bacon; strain liquid through a fine-mesh sieve. Return liquid to pot, add 30 g butter, and simmer until reduced by half (10 minutes). Slice chicken, arrange with vegetables, and spoon sauce over top.