Honest Coq au Vin with Red Wine Reduction

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 where braised chicken and mushrooms meld with a deeply flavorful red wine sauce, embodying true French culinary tradition. This Mediterranean recipe, ready in about 80 minutes, pairs bone-in chicken thighs, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Cook: 55 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Melt 1 tbsp butter in a large Dutch oven over medium-high heat, add chicken skin-side down, and sear for 5 minutes until golden brown—do not move until edges crisp.
  2. Step 2: Remove chicken, then add shallots and garlic to the pot. Sauté for 2 minutes until fragrant, then stir in flour to form a paste. Cook for 1 minute, then slowly pour in red wine while whisking to prevent lumps.
  3. Step 3: Add beef broth, mushrooms, thyme sprigs, and seared chicken back to the pot. Bring to a gentle simmer, cover, and cook on low heat for 45 minutes until chicken is tender.
  4. Step 4: Uncover, increase heat to medium, and simmer for 10 minutes until sauce reduces to coat the back of a spoon. Discard thyme stems, then adjust seasoning with additional salt and pepper if needed.

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