Slow-Cooked Coq au Vin with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional French dish where chicken simmers gently in red wine with carrots, potatoes, and herbs until tender and deeply flavorful. This french-inspired one pot ready in about 170 minutes pairs skin-on, bone-in chicken thighs, all-purpose flour, red wine 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: 150 min Serves 4 French cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat the chicken thighs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Dredge each piece in 2 tbsp all-purpose flour, shaking off excess.
  2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Add chicken in a single layer and sear for 5 minutes per side until golden brown. Remove and set aside.
  3. Step 3: Add diced onion and minced garlic to the pot, cooking for 2 minutes until softened. Stir in sliced carrots and cubed potatoes.
  4. Step 4: Pour in 1/2 cup red wine and 1 cup chicken stock, scraping up browned bits. Return chicken to the pot, nestling it among vegetables. Add thyme, rosemary, and bay leaves.
  5. Step 5: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 2 hours 15 minutes, or until chicken is tender and vegetables are soft.
  6. Step 6: Remove chicken and vegetables. Strain sauce into a bowl, discarding solids. Return sauce to pot, stir in 2 tbsp butter until melted, then return chicken and vegetables to simmer for 5 minutes.

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Frequently asked questions

How long does Slow-Cooked Coq au Vin with Root Vegetables take to make?

Total time is about 170 minutes (20 min prep + 150 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 with Root Vegetables?

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 all-purpose flour from drying out.

Can I substitute ingredients in Slow-Cooked Coq au Vin with Root Vegetables?

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 with Root Vegetables 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 Coq au Vin with Root Vegetables?

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.

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