Coq au Vin with Mushrooms and Pearl Onions

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

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 of chicken simmered slowly in red wine with mushrooms, pearl onions, and thyme—true to Burgundy's rustic tradition. This French-inspired one-pot recipe, ready in about 85 minutes, pairs chicken thighs with skin, red wine, diced bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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: 65 min Serves 4 French cuisine 490 cal/serving

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Ingredients

1 lb (450g) chicken thighs with skin
1 cup (240ml) Burgundy red wine
3 oz (85g) diced bacon
8 oz (225g), quartered mushrooms
1 cup (150g), peeled pearl onions
2 tbsp all-purpose flour
1 tsp dried thyme
2 tbsp butter
1/2 cup (120ml) chicken stock

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Instructions

Step 1: Pat chicken thighs dry with paper towels, then dredge in flour, shaking off excess to ensure even coating.
Step 2: Render bacon in a heavy Dutch oven over medium heat until crisp (5-6 minutes), then remove bacon and set aside.
Step 3: Brown chicken thighs skin-side down in the bacon fat for 4-5 minutes until golden, then flip and brown the other side for 3 minutes.
Step 4: Add mushrooms and pearl onions to the pot, stirring to coat in fat; cook for 3 minutes until onions soften slightly.
Step 5: Pour in red wine and chicken stock, scraping up browned bits from the bottom; add thyme and simmer gently for 15 minutes until wine reduces by half.
Step 6: Return bacon to the pot, cover, and simmer on low heat for 45 minutes until chicken is fork-tender and sauce thickens to coat the back of a spoon.