Slow-Cooked Coq au Vin

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rustic French braise featuring tender chicken simmered in red wine with mushrooms, onions, and herbs. This French-inspired one-pot recipe, ready in about 140 minutes, pairs chicken thighs, red wine, 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.

Prep: 20 min Cook: 120 min Serves 6 French cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve directly from the skillet, garnished with additional thyme and a drizzle of olive oil.

Related recipes