Slow-Braised Coq au Vin with Pancetta and Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender chicken thighs slowly braised in red wine with savory pancetta and earthy mushrooms for a rich, comforting meal. This french-inspired french ready in about 85 minutes pairs chicken thighs, bone-in, dry red wine, ounces pancetta, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 chicken thighs, bone-in
• 1 1/2 cups dry red wine
• 3 ounces pancetta, diced
• 10 ounces button mushrooms, quartered
• 3 shallots, minced
• 3 cloves garlic cloves, minced
• 1 cup chicken stock
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• 2 sprigs thyme sprigs
• 1 leaf bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Season 6 bone-in chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a heavy pot over medium-high heat and brown chicken for 4-5 minutes per side until deep golden. Remove and set aside.
2. Step 2: Add 3 ounces diced pancetta to the pot and cook for 3 minutes until crisp. Remove pancetta and set aside.
3. Step 3: Stir in 3 minced shallots and 3 minced garlic cloves, cooking for 3 minutes until softened and fragrant.
4. Step 4: Add 2 tablespoons all-purpose flour and stir for 1 minute to form a roux.
5. Step 5: Whisk in 1 1/2 cups dry red wine, 1 cup chicken stock, and 1 tablespoon tomato paste, scraping the bottom to loosen browned bits.
6. Step 6: Return chicken and pancetta to the pot, add 2 sprigs thyme and 1 bay leaf. Bring to a simmer, cover, and braise over low heat for 50 minutes.
7. Step 7: Meanwhile, melt 2 tablespoons unsalted butter in a skillet over medium heat. Add 10 ounces quartered button mushrooms and sauté for 8 minutes until browned and moisture evaporates.
8. Step 8: Stir mushrooms into the braise, remove thyme and bay leaf, and simmer uncovered for 10 minutes until sauce thickens slightly. Garnish with 2 tablespoons chopped fresh parsley before serving.