Coq au Vin Provençale
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 french-inspired mediterranean 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coq au Vin Provençale take to make?
Total time is about 100 minutes (25 min prep + 75 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 Provençale?
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 chicken thighs from drying out.
Can I substitute ingredients in Coq au Vin Provençale?
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 Provençale 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 Provençale?
French mediterranean 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.
What others are saying
- ★★★★★
I've tried many mediterranean recipes and this is hands down the best.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
