Coq au Vin Provençale

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

A rustic French bistro classic where tender chicken braises in full-bodied red wine with mushrooms and pearl onions, embodying true Burgundian tradition with minimal fuss. This Mediterranean recipe, ready in about 100 minutes, pairs chicken thighs, olive oil, unsalted butter 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

• 1.5 lbs chicken thighs
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 cup red wine
• 8 oz mushrooms
• 1 cup pearl onions
• 2 medium carrots
• 2 tbsp all-purpose flour
• 1 cup chicken stock
• 3 sprigs fresh thyme
• 4 cloves garlic
• 1 tsp salt
• ½ tsp black pepper

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

Instructions

1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels, then season evenly with 1 tsp salt and ½ tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then sear chicken skin-side down for 5 minutes until golden brown—do not move until crust forms.
2. Step 2: Transfer chicken to a plate, then add 3 tbsp unsalted butter to the pot. Add 8 oz sliced mushrooms and 1 cup pearl onions, cooking for 4 minutes until mushrooms release liquid and onions soften.
3. Step 3: Add 2 medium peeled carrots cut into 1-inch pieces, 4 minced garlic cloves, and 2 tbsp all-purpose flour, stirring constantly for 1 minute until golden. Pour in 1 cup red wine and 1 cup chicken stock, scraping up browned bits from the pot.
4. Step 4: Return chicken to the pot, nestling it into the vegetables. Add 3 sprigs fresh thyme, bring to a gentle simmer, then cover and braise in a 325°F oven for 1 hour 15 minutes until chicken is fork-tender.
5. Step 5: Discard thyme sprigs, skim excess fat from the surface, and adjust seasoning with additional salt and pepper if needed. Serve immediately with crusty bread.