Provençal-Style Coq au Vin with Crisp Potatoes

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

A true French bistro classic where tender chicken braises slowly in red wine with aromatic herbs and vegetables, served with golden, crispy potatoes. This Mediterranean recipe, ready in about 105 minutes, pairs chicken thighs, smoked bacon, 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 chicken thighs
• 4 oz smoked bacon
• 1 cup red wine
• 1 medium diced onion
• 1 large diced carrot
• 1 stalk diced celery
• 3 garlic cloves
• 4 thyme sprigs
• 2 bay leaves
• 1 cup chicken stock
• 1.5 lbs potatoes
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• 1/4 cup heavy cream
• 2 tbsp fresh parsley

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels and season with salt and pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat, then add 4 oz diced smoked bacon and cook until crisp (3-4 minutes), removing bacon with a slotted spoon.
2. Step 2: In the same pot, brown chicken thighs skin-side down for 5 minutes until golden, then flip and cook 3 minutes more. Remove chicken and set aside.
3. Step 3: Add 1 medium diced onion, 1 large diced carrot, 1 stalk diced celery, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and onions turn translucent, stirring frequently.
4. Step 4: Pour in 1 cup red wine and 1 cup chicken stock, scraping up browned bits from the pot. Add 4 thyme sprigs and 2 bay leaves, then return chicken and bacon to the pot.
5. Step 5: Bring to a gentle simmer, cover, and cook on low heat for 1 hour until chicken is fork-tender, stirring once halfway through.
6. Step 6: While chicken simmers, toss 1.5 lbs peeled and cubed potatoes with 1 tbsp olive oil and salt. Roast at 400°F (200°C) for 25 minutes until golden and crisp.
7. Step 7: Remove chicken and vegetables from pot, discarding thyme and bay leaves. Skim excess fat from the sauce, then stir 1 tbsp all-purpose flour into the sauce over medium heat for 1 minute until thickened.
8. Step 8: Stir in 1/4 cup heavy cream and simmer for 2 minutes until glossy. Return chicken to the pot, coating it in sauce, and cook for 5 minutes more.
9. Step 9: Serve chicken and sauce over crispy roasted potatoes, garnished with 2 tbsp finely chopped fresh parsley.