Slow-Cooked Chicken in Red Wine with Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A deeply flavorful French classic featuring tender chicken thighs braised in a rich red wine sauce with earthy mushrooms and aromatic herbs, perfect with crusty bread. This french-inspired chicken ready in about 95 minutes pairs chicken thighs, bacon, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. In a large Dutch oven, cook 4 oz diced bacon over medium heat for 5 minutes until crisp, then remove and set aside.
  2. Step 2: Add chicken thighs to the Dutch oven, skin-side down, and cook for 5 minutes per side until golden brown. Remove chicken and set aside.
  3. Step 3: Add 1 chopped onion and 2 minced garlic cloves to the Dutch oven, cooking for 3 minutes until softened. Stir in 8 oz sliced mushrooms and cook for 5 minutes until liquid evaporates and mushrooms brown.
  4. Step 4: Add 1 cup red wine and 1/2 cup chicken broth, scraping the pot bottom to deglaze. Stir in 1 tsp thyme, then return chicken and bacon to the pot.
  5. Step 5: Cover and simmer on low heat for 1 hour until chicken is tender. Remove chicken, skim excess fat from sauce, and stir 2 tbsp butter and 1 tbsp flour into the sauce until thickened (2 minutes).
  6. Step 6: Return chicken to the sauce and simmer for 5 minutes to heat through.

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Frequently asked questions

How long does Slow-Cooked Chicken in Red Wine with Mushrooms take to make?

Total time is about 95 minutes (20 min prep + 75 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 Slow-Cooked Chicken in Red Wine with 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 chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Chicken in Red Wine with 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 Slow-Cooked Chicken in Red Wine with 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 Slow-Cooked Chicken in Red Wine with Mushrooms?

French chicken 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.

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