Coq au Vin with Classic Burgundy Reduction
A French bistro staple where tender chicken braises slowly in full-bodied red wine, mushrooms, and pearl onions until deeply flavorful. This french-inspired one pot ready in about 70 minutes pairs skin-on, bone-in chicken thighs, Burgundy wine, demi-glace for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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, skin-on, bone-in chicken thighs
- 1 cup Burgundy wine
- 1/2 cup demi-glace
- 4 oz, chopped diced bacon
- 3, finely minced shallots
- 8 oz, sliced cremini mushrooms
- 2 tbsp all-purpose flour
Instructions
- Step 1: Pat 1.5 lbs chicken thighs dry with paper towels, then dust evenly with 2 tbsp all-purpose flour, shaking off excess.
- Step 2: In a heavy Dutch oven, render 4 oz chopped bacon over medium heat until crisp (5 minutes), then remove bacon with a slotted spoon and set aside.
- Step 3: Sear chicken thighs skin-side down in bacon fat for 5 minutes until golden brown, then flip and sear 3 minutes more — the skin should be crispy and golden.
- Step 4: Add 3 minced shallots and 8 oz sliced cremini mushrooms to the pot, cooking for 4 minutes until mushrooms release liquid and brown slightly.
- Step 5: Pour in 1 cup Burgundy wine and 1/2 cup demi-glace, scraping up browned bits from the pot. Return bacon to pot, then cover and simmer on low heat for 45 minutes until chicken is fork-tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coq au Vin with Classic Burgundy Reduction take to make?
Total time is about 70 minutes (20 min prep + 50 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 with Classic Burgundy Reduction?
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 burgundy wine from drying out.
Can I substitute ingredients in Coq au Vin with Classic Burgundy Reduction?
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 with Classic Burgundy Reduction 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 with Classic Burgundy Reduction?
French one pot 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
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 50-minute recipe. Would bump up the spice level though.
