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Meal Instructions

Specimen #0189·DUTCH OVEN·Weekend Project

Dutch Oven Coq au Vin

Bone-in chicken thighs braised in a bacon-red wine sauce with pearl onions and mushrooms — the classic French bistro dish that takes 90 minutes and cooks itself.

Cook temp

325°F

Total time

1.7h

REST

10m

Serves

PULL AT

165°F

Ingredients

8 thighs Bone-In Skin-On Chicken Thighs — about 3 lbs

6 oz Thick-Cut Bacon — cut into 1/2-inch lardons

2 cups Burgundy or Pinot Noir

1 cup Chicken Broth — low-sodium

8 oz Cremini Mushrooms — quartered

10 oz Frozen Pearl Onions

1 medium Yellow Onion — diced

2 medium Carrots — sliced

4 cloves Fresh Garlic — minced

2 tbsp Tomato Paste

2 tbsp Unsalted Butter — for beurre manié

2 tbsp All-Purpose Flour — for beurre manié

3 sprigs Fresh Thyme

2 Bay Leaves

1 1/2 tsp Kosher Salt

1 tsp Black Pepper

3 tbsp Fresh Parsley — chopped, for garnish

Equipment

6- or 7-qt Enameled Dutch Oven

Tongs

Wooden Spoon

Instant-Read Thermometer

DirectionsGet to the point

1Render 6 oz bacon lardons in Dutch oven; brown 8 chicken thighs skin-down in fat.

2Sauté onions, carrots, garlic; deglaze with 2 cups Burgundy, reduce 5 min.

3Add broth, thyme, bay; braise thighs skin-up covered in 325°F oven 45 min.

4Add mushrooms and pearl onions final 15 min; thicken sauce with butter roux.

Dad pro tip

This dish gets meaningfully better the next day — make it Saturday, refrigerate overnight, and gently rewarm Sunday afternoon. The flavors marry, the sauce tightens, and it hits its peak 24 hours in.

Kid adjustment

Pull chicken meat off the bones and shred into the sauce. Serve over buttered egg noodles or mashed potatoes without pearl onions or mushrooms on kids' plates.

Reheat

Warm gently covered in a 325°F oven for 25 minutes, or on the stovetop over medium-low for 12 minutes. Add 1/4 cup broth if the sauce has tightened too much overnight.

BASIS: Tested on 8 bone-in skin-on chicken thighs (about 3 lbs), 6 oz lardons, 8 oz cremini mushrooms, 10 oz frozen pearl onions, 2 cups Burgundy in a 7-qt enameled Dutch oven at 325°F.495 kcal · 42g protein · 12g carbs · 28g fat
USDA FoodData Central #171465 (chicken thigh) and #175168 (red wine)

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Dutch Oven Coq au Vin