Coq Au Vin-Inspired Chicken Stew With Mushrooms and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 50 minutes

Quick Ingredients

• 3 lb (1.36 kg) bone-in, skin-on chicken thighs (6–8 thighs)
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 6 oz (170 g) thick-cut bacon, chopped
• 12 oz (340 g) cremini mushrooms, halved (or quartered if large)
• 10 oz (285 g) frozen pearl onions, thawed
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups (480 ml) dry red wine
• 2 cups (480 ml) low-sodium chicken broth
• 2 tsp Dijon mustard
• 6 fresh thyme sprigs (or 1 tsp dried thyme)
• 2 bay leaves
• 1 tbsp chopped fresh parsley (for serving)
• 2 tbsp unsalted butter + 2 tbsp all-purpose flour (to thicken, optional but recommended)

Do This

• 1. Heat oven to 325°F (163°C). Pat chicken dry; season with salt and pepper; dust lightly with 2 tbsp flour.
• 2. In a Dutch oven, cook bacon over medium heat until crisp; transfer to a plate, leaving fat in the pot.
• 3. Brown chicken skin-side down 6–8 minutes; flip 3 minutes. Remove chicken.
• 4. Brown mushrooms 6–8 minutes; add pearl onions 3 minutes, then garlic 30 seconds.
• 5. Stir in tomato paste 1 minute; deglaze with wine and simmer 5 minutes; add broth, Dijon, thyme, bay, bacon, and chicken.
• 6. Cover and braise in oven 60–75 minutes, until chicken is 175°F (79°C) at the thickest part.
• 7. Optional: thicken with a butter-flour paste; simmer 3–5 minutes. Finish with parsley and serve.

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Why You’ll Love This Recipe

• Deep, savory flavor from browned chicken, smoky bacon, and a reduced red-wine broth.
• One-pot comfort food that feels special but is totally doable on a weeknight or weekend.
• Restaurant-style texture with tender chicken and a glossy, spoon-coating sauce.
• Great for company because it holds well and tastes even better after a rest.

Grocery List

• Produce: cremini mushrooms (12 oz), garlic (4 cloves), fresh thyme (small bunch), fresh parsley (1 bunch)
• Meat: bone-in, skin-on chicken thighs (3 lb), thick-cut bacon (6 oz)
• Dairy: unsalted butter
• Pantry: all-purpose flour, tomato paste, dry red wine (2 cups), low-sodium chicken broth (2 cups), Dijon mustard, kosher salt, black pepper, bay leaves
• Frozen: pearl onions (10 oz bag)

Full Ingredients

Chicken

• 3 lb (1.36 kg) bone-in, skin-on chicken thighs (6–8 thighs)
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour (for light dredging)

Base and Vegetables

• 6 oz (170 g) thick-cut bacon, chopped into 1/2-inch pieces
• 12 oz (340 g) cremini mushrooms, halved (or quartered if large)
• 10 oz (285 g) frozen pearl onions, thawed and patted dry
• 4 garlic cloves, minced

Wine-Enriched Braising Liquid

• 2 tbsp tomato paste
• 2 cups (480 ml) dry red wine (Pinot Noir, Merlot, or Côtes du Rhône are great choices)
• 2 cups (480 ml) low-sodium chicken broth
• 2 tsp Dijon mustard
• 6 fresh thyme sprigs (or 1 tsp dried thyme)
• 2 bay leaves

To Finish (Optional, But Recommended)

• 2 tbsp unsalted butter, softened
• 2 tbsp all-purpose flour
• 1 tbsp chopped fresh parsley (for serving)

Serving Ideas (Choose One)

• Buttered egg noodles
• Mashed potatoes
• Crusty bread
• Polenta

Step-by-Step Instructions

Step 1: Heat the oven and prep the chicken

Position a rack in the lower middle of the oven and preheat to 325°F (163°C).

Pat the chicken thighs very dry with paper towels (this helps the skin brown instead of steaming). Season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper. Sprinkle the chicken lightly with 2 tbsp flour and rub it around so there’s a thin, even coating (you’re not trying to bread it; you’re just giving the stew a little body).

Step 2: Render the bacon

In a 6–7 quart Dutch oven, cook the chopped bacon over medium heat, stirring occasionally, until browned and crisp, 8–10 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the bacon fat in the pot.

If there is more than about 2 tbsp fat in the pot, carefully spoon off the excess (too much fat can make the finished stew feel greasy).

Step 3: Brown the chicken

Increase heat to medium-high. Add the chicken thighs skin-side down in a single layer (work in 2 batches if needed; overcrowding prevents browning).

Sear until the skin is deep golden brown, 6–8 minutes. Flip and brown the second side for 3 minutes. Transfer chicken to a plate. (It will not be cooked through yet.)

Step 4: Brown the mushrooms and soften the onions

Add the mushrooms to the pot in a single layer as much as possible. Cook over medium-high heat until they release their moisture and then start to brown, 6–8 minutes, stirring only occasionally so they can get good color.

Add the pearl onions and cook, stirring, until they start to take on a little color, 3 minutes. Add the garlic and stir for 30 seconds, just until fragrant.

Step 5: Build the wine-rich braising broth

Stir in the tomato paste and cook for 1 minute to caramelize it slightly (this smooths out the acidity and adds depth).

Pour in the red wine and scrape the bottom of the pot well with a wooden spoon to release all the browned bits. Bring to a simmer and cook uncovered for 5 minutes to reduce slightly.

Stir in the chicken broth and Dijon mustard. Add the thyme sprigs and bay leaves.

Step 6: Braise until tender

Return the chicken to the pot (skin-side up if possible) and tuck in any juices that collected on the plate. Add the cooked bacon back in.

Bring the liquid just to a gentle simmer on the stovetop, then cover with a lid and transfer to the oven. Braise at 325°F (163°C) until the chicken is very tender and registers 175°F (79°C) in the thickest part (near the bone), 60–75 minutes.

Step 7: Thicken the sauce (optional) and adjust seasoning

Carefully transfer the pot back to the stovetop. Use tongs to move the chicken to a plate while you finish the sauce (this prevents overcooking while you thicken).

In a small bowl, mash together 2 tbsp softened butter and 2 tbsp flour to make a smooth paste. Bring the stew liquid to a gentle simmer over medium heat and whisk in the butter-flour paste in small pieces until dissolved. Simmer, stirring often, until the sauce lightly thickens and looks glossy, 3–5 minutes.

Taste and season with additional salt and pepper as needed. Remove and discard the thyme sprigs and bay leaves.

Step 8: Serve

Return the chicken to the pot to warm through for 2 minutes. Ladle chicken, mushrooms, onions, and plenty of sauce into bowls. Sprinkle with 1 tbsp chopped parsley.

This is excellent over buttered noodles, mashed potatoes, or with crusty bread to soak up the winey, savory broth.

Pro Tips

• Dry the chicken well: Moisture is the enemy of browning. Pat it dry before seasoning and again if needed.
• Don’t rush the mushrooms: Let them brown properly; that’s where a lot of the stew’s savory depth comes from.
• Choose a drinkable wine: If you wouldn’t enjoy a glass of it, you probably won’t love it concentrated in the sauce.
• Keep it at a gentle simmer: Whether reducing the wine or thickening the sauce, a calm simmer prevents harsh flavors and helps the sauce stay smooth.
• Target temperature for thighs: Thighs get more tender above 165°F; 175°F–185°F (79°C–85°C) is the sweet spot.

Variations

• No-bacon version: Skip the bacon and start with 2 tbsp olive oil. Add 1 tsp smoked paprika with the tomato paste for a hint of smokiness.
• Extra-vegetable stew: Add 2 cups (about 6 oz / 170 g) chopped carrots when you add the pearl onions (cook time remains the same).
• Slow cooker option: Brown bacon, chicken, and mushrooms as written, then transfer everything to a slow cooker and cook on LOW for 5–6 hours. Thicken on the stovetop at the end (or whisk in the butter-flour paste and cook on HIGH 15–20 minutes).

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the chicken is hot throughout (aim for at least 165°F / 74°C). The flavor improves overnight, making this an ideal make-ahead meal.

To freeze, pull the meat off the bones for easier serving later, then freeze with the sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, assuming 6 servings: 520 calories, 38 g protein, 20 g carbohydrates, 28 g fat, 4 g fiber, 820 mg sodium.