Slow-Simmered Coq au Vin with Mushrooms

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A classic French dish where chicken braises gently in red wine with aromatic vegetables and mushrooms until fork-tender. This French-inspired one-pot recipe, ready in about 120 minutes, pairs bone-in chicken thighs, dry red wine, diced onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1.5 lbs bone-in chicken thighs
• 1 cup dry red wine
• 1 large diced onions
• 3 cloves minced garlic
• 1 cup diced carrots
• 1 stalk diced celery
• 8 oz sliced mushrooms
• 2 tbsp all-purpose flour
• 1 cup chicken stock
• 2 sprigs fresh thyme
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then brown chicken skin-side down for 4-5 minutes until golden; flip and brown second side for 3 minutes, then remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the pot, then sauté onions, carrots, celery, and garlic for 5 minutes until vegetables soften and onions turn translucent.
3. Step 3: Sprinkle flour over vegetables and stir constantly for 1 minute to form a paste, then pour in red wine while scraping up browned bits from the pot.
4. Step 4: Return chicken to the pot, add chicken stock, and nestle thyme sprigs into the liquid. Bring to a gentle simmer, cover, and cook at low heat for 1 hour 15 minutes until chicken is tender.
5. Step 5: Add mushrooms and simmer uncovered for 20 minutes until mushrooms are tender and sauce has reduced slightly. Discard thyme stems before serving.