Coq au Vin with Mushrooms and Carrots

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 braise where chicken simmers slowly in red wine with mushrooms and root vegetables, showcasing true Burgundian technique. This Mediterranean recipe, ready in about 90 minutes, pairs chicken thighs, red wine, demi-glace 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.

Prep: 20 min Cook: 70 min Serves 4 French cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels; season with 1 tsp salt and 1/2 tsp pepper.
  2. Step 2: In a Dutch oven, cook 3 oz diced bacon over medium heat until crisp, 5 minutes; remove bacon, leaving 1 tbsp fat.
  3. Step 3: Sear chicken thighs skin-side down in bacon fat until golden brown, 6 minutes per side; remove and set aside.
  4. Step 4: Add 1 diced onion to pot, sauté until soft, 3 minutes; stir in 2 tbsp flour and cook 1 minute until golden.
  5. Step 5: Deglaze with 1/2 cup red wine, scraping browned bits; simmer 2 minutes until reduced by half.
  6. Step 6: Return chicken and bacon to pot, add 8 oz mushrooms, 4 oz sliced carrots, 2 thyme sprigs, and 1/4 cup demi-glace; cover and simmer on low heat for 1 hour until chicken is tender.
  7. Step 7: Discard thyme sprigs, stir in 2 tbsp butter until melted; adjust seasoning with salt and pepper if needed.

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