Oven-Braised Coq au Vin with Pearl Onions

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Tender chicken thighs slowly braised in red wine with pearl onions and mushrooms, creating a rich and deeply flavored classic French stew. This French-inspired chicken recipe, ready in about 90 minutes, pairs bone-in, skin-on chicken thighs, red wine, chicken broth 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.

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 2 cups, dry red wine
• 1 cup chicken broth
• 1 cup, peeled pearl onions
• 8 oz, halved button mushrooms
• 4 slices, chopped bacon
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 3 cloves minced garlic
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 6 bone-in, skin-on chicken thighs and season with 1 1/2 tsp salt and 1 tsp black pepper. In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat and brown chicken thighs skin-side down for 5-6 minutes until golden and crisp; flip and brown the other side for 4 minutes. Remove chicken and set aside.
2. Step 2: Add 4 chopped bacon slices to the Dutch oven and cook until crispy, about 4 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. Step 3: Add 1 cup peeled pearl onions and 8 oz halved button mushrooms to the pot and sauté for 5 minutes until softened and lightly browned.
4. Step 4: Stir in 3 minced garlic cloves and 2 tbsp all-purpose flour, cooking for 1-2 minutes to form a roux and remove raw flour taste.
5. Step 5: Slowly pour in 2 cups dry red wine and 1 cup chicken broth, stirring constantly to deglaze the pan and dissolve any browned bits.
6. Step 6: Return the browned chicken thighs and cooked bacon to the pot. Add 2 sprigs fresh thyme and 1 bay leaf. Bring to a simmer, cover with a tight lid, and transfer to the preheated oven.
7. Step 7: Braise in the oven for 1 hour until chicken is tender and sauce is thickened.
8. Step 8: Remove thyme sprigs and bay leaf, sprinkle 2 tbsp chopped fresh parsley over the dish, and serve warm with crusty bread or mashed potatoes.