Coq au Vin with Red Wine-Braised Chicken

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 bistro dish featuring tender chicken simmered in full-bodied red wine with pearl onions and mushrooms, served with buttery mashed potatoes. This Mediterranean recipe, ready in about 115 minutes, pairs chicken thighs, red wine, diced bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 30 min Cook: 85 min Serves 4 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 pounds chicken thighs dry, then coat evenly with 2 tablespoons all-purpose flour. Heat 3 tablespoons unsalted butter in a Dutch oven over medium-high heat, add chicken skin-side down, and sear for 5 minutes until golden brown. Flip and sear 3 more minutes; remove and set aside.
  2. Step 2: Add 4 ounces diced bacon to the pot and cook until crisp (4 minutes), then add 1 cup pearl onions and 8 ounces cremini mushrooms. Sauté until vegetables are golden (5 minutes). Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Return chicken to pot, add 1.5 cups red wine and 4 thyme sprigs. Bring to a gentle simmer, cover, and cook on low heat for 1 hour until chicken is fork-tender.
  4. Step 4: Remove chicken and thyme, then strain sauce through a fine-mesh sieve into a bowl. Skim excess fat, return to pot, and stir in 1/2 cup heavy cream. Simmer uncovered for 10 minutes until slightly thickened. Serve chicken and sauce over 2 cups mashed potatoes.

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