Coq au Vin with Mushrooms and Carrots
A classic French braise where chicken simmers slowly in red wine with mushrooms and root vegetables, showcasing true Burgundian technique. This french-inspired mediterranean ready in about 90 minutes pairs skin-on, bone-in 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.
Ingredients
- 2 lbs, skin-on, bone-in chicken thighs
- 1/2 cup red wine
- 1/4 cup demi-glace
- 3 oz diced bacon
- 8 oz, quartered mushrooms
- 4 oz, sliced 1/4 inch thick carrots
- 1 large, diced onion
- 2 sprigs thyme
- 2 tbsp flour
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: Pat chicken thighs dry with paper towels; season with 1 tsp salt and 1/2 tsp pepper.
- Step 2: In a Dutch oven, cook 3 oz diced bacon over medium heat until crisp, 5 minutes; remove bacon, leaving 1 tbsp fat.
- Step 3: Sear chicken thighs skin-side down in bacon fat until golden brown, 6 minutes per side; remove and set aside.
- Step 4: Add 1 diced onion to pot, sauté until soft, 3 minutes; stir in 2 tbsp flour and cook 1 minute until golden.
- Step 5: Deglaze with 1/2 cup red wine, scraping browned bits; simmer 2 minutes until reduced by half.
- 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.
- Step 7: Discard thyme sprigs, stir in 2 tbsp butter until melted; adjust seasoning with salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coq au Vin with Mushrooms and Carrots take to make?
Total time is about 90 minutes (20 min prep + 70 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 Mushrooms and Carrots?
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 red wine from drying out.
Can I substitute ingredients in Coq au Vin with Mushrooms and Carrots?
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 Mushrooms and Carrots 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 Mushrooms and Carrots?
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
- ★★★★★
Loved it! The wine depth was spot-on, and the carrots melted into the sauce beautifully.
- ★★★★★
The mushrooms and carrots really elevated the dish—perfect for a cozy dinner with my husband.
- ★★★★☆
Flavorful, but the carrots were slightly overcooked—next time I’ll add them later.
