Provençal-Style Coq au Vin with Crisp Potatoes

By AislePrompt Test Kitchen · Reviewed 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 french-inspired mediterranean 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

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.