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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
