Red Wine-Braised Chicken Thighs with Pancetta and Mushrooms

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender chicken thighs braised slowly in rich Burgundy wine with crispy pancetta and earthy cremini mushrooms create a deeply flavorful stew. This French recipe, 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. 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 chicken thighs
• 2 cups Burgundy red wine
• 4 oz pancetta, diced
• 12 oz cremini mushrooms, halved
• 2 medium carrots, peeled and sliced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 cup chicken stock
• 2 tbsp tomato paste
• 4 fresh thyme sprigs
• 2 bay leaves
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 1/2 tsp salt
• 1 tsp black pepper

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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.