Red Wine-Braised Chicken Thighs with Pancetta and Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs braised slowly in rich Burgundy wine with crispy pancetta and earthy cremini mushrooms create a deeply flavorful stew. This french-inspired french ready in about 80 minutes pairs bone-in chicken thighs, Burgundy red wine, pancetta, diced 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.

★ 4.4 (15 ratings) Prep: 20 min Cook: 60 min Serves 4 French cuisine 480 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Pat dry 6 bone-in chicken thighs and season all over with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken thighs skin-side down and sear for 6 minutes until golden brown; flip and cook 4 more minutes. Remove chicken and set aside.
  2. Step 2: In the same pot, add 4 oz diced pancetta and cook over medium heat for 4 minutes until crisp, then add 1 large diced yellow onion, 2 sliced carrots, and 4 minced garlic cloves. Sauté for 5 minutes until vegetables soften and onions are translucent.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute to develop flavor. Sprinkle 2 tbsp all-purpose flour over vegetables and stir constantly for 2 minutes to form a roux.
  4. Step 4: Slowly pour in 2 cups Burgundy red wine, scraping the bottom to deglaze the pot. Add 1 cup chicken stock, 4 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer.
  5. Step 5: Return the browned chicken thighs to the pot along with any accumulated juices and 12 oz halved cremini mushrooms. Cover and simmer gently for 45 minutes until chicken is tender and sauce thickens.
  6. Step 6: Remove thyme sprigs and bay leaves. Stir in 2 tbsp unsalted butter to enrich the sauce. Adjust seasoning with salt and pepper to taste. Serve warm with crusty bread or your preferred grain.

Frequently asked questions

How long does Red Wine-Braised Chicken Thighs with Pancetta and Mushrooms take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Red Wine-Braised Chicken Thighs with Pancetta and Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Red Wine-Braised Chicken Thighs with Pancetta and Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Red Wine-Braised Chicken Thighs with Pancetta and Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Red Wine-Braised Chicken Thighs with Pancetta and Mushrooms?

French french like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes