Provence-Style Coq au Vin with Pearl Onions

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 true French bistro classic where wine reduction and slow braising transform chicken into velvety perfection, avoiding the 'student canteen' pitfall. This Mediterranean recipe, ready in about 95 minutes, pairs chicken thighs, red wine, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 325 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: 20 min Cook: 75 min Serves 4 French cuisine 325 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.2kg chicken thighs dry, season with 15g flour and 1/2 tsp paprika, then cook in a large Dutch oven with 25g butter over medium-high heat until golden brown (5-7 minutes per side), removing thighs as they brown.
  2. Step 2: Add 150g sliced shallots to the pot and cook for 3 minutes until softened, then deglaze with 300ml red wine, scraping up browned bits while simmering for 5 minutes until wine reduces by half.
  3. Step 3: Return chicken to pot, add 200ml chicken stock and 4 fresh thyme sprigs, cover, and simmer on low heat for 1 hour until chicken is fork-tender, stirring occasionally until sauce thickens to coat the back of a spoon.

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