Historic French Coq au Vin with Mushrooms
A meticulously reconstructed 1920s recipe using red wine, lardons, and mushrooms to create a deeply flavorful stew that honors its Burgundian roots. This french-inspired one pot ready in about 105 minutes pairs skin-on, bone-in chicken thighs, diced lardons, Burgundy red wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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, skin-on, bone-in chicken thighs
- 4 oz, diced lardons
- 1.5 cups, Burgundy red wine
- 8 oz, quartered mushrooms
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 2 tbsp all-purpose flour
- 1 tsp fresh thyme
- 2 tbsp butter
Instructions
- Step 1: Pat 1.5 lbs chicken thighs dry, season with salt and pepper, then sear in a Dutch oven over medium-high heat for 5-6 minutes per side until golden brown, removing and setting aside.
- Step 2: Render 4 oz lardons in the same pot over medium heat for 4 minutes until crisp, adding 1 medium chopped onion and 2 minced garlic cloves, cooking until softened for 3 minutes.
- Step 3: Sprinkle 2 tbsp all-purpose flour over the onion mixture, stirring constantly for 1 minute to cook off raw flour, then slowly pour in 1.5 cups red wine while scraping browned bits from the pot.
- Step 4: Return chicken to pot, add 8 oz quartered mushrooms, 1 tsp fresh thyme, and enough water to partially cover chicken, then simmer covered on low heat for 1 hour and 15 minutes until chicken is tender.
- Step 5: Remove chicken, strain liquid into a bowl, and reduce the sauce over medium heat for 10 minutes until thickened. Return chicken to pot, add 2 tbsp butter, and simmer uncovered for 5 minutes to coat chicken in glossy sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Historic French Coq au Vin with Mushrooms take to make?
Total time is about 105 minutes (20 min prep + 85 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 Historic French Coq au Vin with Mushrooms?
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 diced lardons from drying out.
Can I substitute ingredients in Historic French Coq au Vin with Mushrooms?
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 Historic French Coq au Vin with Mushrooms 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 Historic French Coq au Vin with Mushrooms?
French one pot 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Very good for a 85-minute recipe. Would bump up the spice level though.
