Name: One-Pot Coq au Vin Braised Chicken Thighs
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8 servings
Cuisine: French cuisine
Ingredients: 8 pcs chicken thighs (bone-in, skin-on); 4 oz bacon (cut into 1/2-inch pieces); 8 oz cremini mushrooms (halved or quartered if large); 2 pcs carrots (peeled and sliced into 1-inch pieces); 4 pcs garlic (cloves, minced); 2 cup burgundy wine (or other dry red wine); 1 cup chicken broth; 1 cup pearl onions (frozen, thawed); 2 tbsp tomato paste; 4 pcs fresh thyme (sprigs); 1 pcs bay leaf; 2 tbsp all-purpose flour; 2 tbsp olive oil; 1 tsp salt (to taste); 0.5 tsp black pepper (to taste); 2 tbsp fresh parsley (chopped, for garnish)

Tender, braised chicken thighs swim in a rich, dark red wine sauce with mushrooms and pearl onions, glistening under warm light.

Prep: 20 min • Cook: 90 min. This hearty and simplified one-pot Coq au Vin focuses on succulent bone-in chicken thighs braised to perfection in rich Burgundy wine, complemented by crispy bacon, earthy cremini mushrooms, and sweet carrots, making it an ideal dish for a comforting weeknight meal with classic French flavors.

Preparation time: 20 min
Cooking time: 1 hr 30 min
Total time: 1 hr 50 min
Servings: 8

Instructions

Preparation

1Pat chicken thighs dry and season generously with salt and pepper.
2Cook bacon in a large Dutch oven or oven-safe pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
3Add chicken thighs to the pot, skin-side down, and sear until golden brown and crispy, about 5-7 minutes per side. Remove chicken and set aside.

Braising

1Add carrots and pearl onions to the pot and cook until slightly softened, about 5-7 minutes. Add mushrooms and cook until browned, about 5 minutes.
2Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and flour, stirring constantly for 2 minutes.
3Pour in Burgundy wine and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then return chicken to the pot along with thyme sprigs and bay leaf. Add crispy bacon back to the pot.
4Cover the pot and transfer to a preheated oven at 350°F (175°C). Braise for 75-90 minutes, or until the chicken is fork-tender and cooked through.
5Remove bay leaf and thyme sprigs. Skim any excess fat from the surface of the sauce if desired. Taste and adjust seasoning as needed.

Serving

1Garnish with fresh chopped parsley and serve hot with mashed potatoes, crusty bread, or rice.

Instructions

Preparation

1Pat chicken thighs dry and season generously with salt and pepper.
2Cook bacon in a large Dutch oven or oven-safe pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
3Add chicken thighs to the pot, skin-side down, and sear until golden brown and crispy, about 5-7 minutes per side. Remove chicken and set aside.

Braising

1Add carrots and pearl onions to the pot and cook until slightly softened, about 5-7 minutes. Add mushrooms and cook until browned, about 5 minutes.
2Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and flour, stirring constantly for 2 minutes.
3Pour in Burgundy wine and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then return chicken to the pot along with thyme sprigs and bay leaf. Add crispy bacon back to the pot.
4Cover the pot and transfer to a preheated oven at 350°F (175°C). Braise for 75-90 minutes, or until the chicken is fork-tender and cooked through.
5Remove bay leaf and thyme sprigs. Skim any excess fat from the surface of the sauce if desired. Taste and adjust seasoning as needed.

Serving

1Garnish with fresh chopped parsley and serve hot with mashed potatoes, crusty bread, or rice.

Nutrition Information

Calories: 651 kcal
Protein: 45 g
Fat: 36 g
Carbs: 25 g

Nutrient	Per serving
Calories	651 kcal
Protein	45 g
Fat	36 g
Carbs	25 g

Tips

Ensure chicken thighs are thoroughly patted dry; this helps achieve a crispy skin when searing.
For a richer sauce, reduce the liquid uncovered on the stovetop for 5-10 minutes after braising.
Serve Coq au Vin with a side of creamy mashed potatoes or crusty French bread to soak up the delicio