Coq au Vin with Red Wine-Braised Chicken and Mushrooms

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A classic French bistro dish where chicken simmers for hours in a deeply flavorful red wine sauce with mushrooms, pearl onions, and thyme, delivering true rustic French authenticity. This Mediterranean recipe, ready in about 145 minutes, pairs chicken thighs, bacon, red wine 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

• 1.5 lbs, bone-in and skin-on chicken thighs
• 4 oz, diced bacon
• 2 cups red wine
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 8 oz, quartered mushrooms
• 2 tbsp all-purpose flour
• 1 cup chicken stock
• 3 sprigs fresh thyme
• 2 cloves, minced garlic
• 2 tbsp butter
• 1 cup, peeled pearl onions

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Instructions

1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels, then season generously with salt and pepper. Heat 2 tbsp butter in a large Dutch oven over medium-high heat, add 4 oz diced bacon, and cook until crisp (3-4 minutes), then remove bacon and set aside.
2. Step 2: Sear chicken thighs skin-side down in the same pot for 5-6 minutes per side until golden brown, then remove and set aside with bacon.
3. Step 3: Add 1 cup diced carrots, 1 cup diced celery, and 1 cup diced onions to the pot, cooking for 5 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Sprinkle 2 tbsp all-purpose flour over vegetables, stirring constantly for 1 minute to create a roux, then gradually pour in 2 cups red wine while scraping up any browned bits from the pot.
5. Step 5: Return chicken thighs and bacon to the pot, add 1 cup chicken stock and 3 sprigs fresh thyme, then bring to a gentle simmer. Cover and reduce heat to low, simmering for 1 hour and 30 minutes until chicken is fork-tender.
6. Step 6: Remove chicken and thyme, then add 8 oz quartered mushrooms and 1 cup peeled pearl onions to the sauce. Simmer uncovered for 15 minutes until vegetables are tender and sauce has thickened slightly, stirring occasionally. Skim excess fat from the surface if desired.