Slow-Cooked Coq au Vin
A rustic French braise featuring tender chicken simmered in red wine with mushrooms, onions, and herbs. This french-inspired one pot ready in about 140 minutes pairs chicken thighs, red wine, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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
- 1.5 kg chicken thighs
- 750 ml red wine
- 1 large, diced onion
- 300 g button mushrooms
- 4 cloves, minced garlic
- 1 tbsp fresh thyme
- 2 bay leaves
- 3 tbsp olive oil
- 12 small, peeled pearl onions
- 50 g butter
Instructions
- Step 1: Preheat oven to 325°F (160°C). Pat 1.5 kg chicken thighs dry and season with salt and pepper. Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Brown chicken in batches, 3-4 minutes per side, then transfer to a plate.
- Step 2: Reduce heat to medium. Add 1 large diced onion, 4 minced garlic cloves, and 1 tbsp fresh thyme. Sauté for 5 minutes until softened. Stir in 300 g button mushrooms and cook 3 minutes until browned.
- Step 3: Pour in 750 ml red wine, then add 12 peeled pearl onions, 2 bay leaves, and 50 g butter. Bring to a simmer, then add browned chicken and any accumulated juices. Cover and transfer to oven.
- Step 4: Braise for 1.5-2 hours until chicken is tender and falling off the bone. Stir occasionally to prevent sticking. Taste and adjust seasoning with salt and pepper.
- Step 5: Serve directly from the skillet, garnished with additional thyme and a drizzle of olive oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Coq au Vin take to make?
Total time is about 140 minutes (20 min prep + 120 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 Coq au Vin?
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 Coq au Vin?
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 Coq au Vin for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Coq au Vin?
French one pot 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
