Coq au Vin Authentique with Red Wine Reduction

By AislePrompt Editorial · ·

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 developed and reviewed.

A classic French bistro dish featuring tender chicken braised in full-bodied red wine with mushrooms, pearl onions, and a rich demi-glace finish. This French-inspired one-pot recipe, ready in about 115 minutes, pairs chicken thighs, butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 685 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: 30 min Cook: 85 min Serves 4 French cuisine 685 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, season generously with salt and pepper. Melt 2 tbsp butter in a Dutch oven over medium-high heat until foaming.
  2. Step 2: Sear chicken skin-side down for 5 minutes until golden brown, then flip and cook 3 minutes more. Remove chicken and set aside.
  3. Step 3: Add bacon to the pot, cooking until crisp (4 minutes), then add mushrooms and pearl onions, sautéing until onions are translucent (5 minutes).
  4. Step 4: Stir in flour to form a paste, cook for 1 minute, then slowly whisk in red wine and chicken stock until smooth.
  5. Step 5: Add carrots, thyme, and bay leaves, then return chicken to the pot, ensuring it's mostly submerged. Bring to a simmer, cover, and cook on low for 1 hour 15 minutes until chicken is fork-tender.
  6. Step 6: Remove chicken and vegetables, strain sauce into a bowl, and discard solids. Return sauce to pot, simmer uncovered for 15 minutes to reduce by half.
  7. Step 7: Stir in heavy cream and return chicken to the pot, cooking uncovered for 5 minutes until sauce coats the back of a spoon.

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