Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 bone-in, skin-on chicken thighs (2.5–3 lb)
- 1.5 tsp kosher salt, 1 tsp black pepper
- 4 oz thick-cut bacon, diced
- 12 oz cremini mushrooms, halved
- 2 cups pearl onions, peeled
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 2.5 cups dry red wine (Pinot Noir/Burgundy)
- 1 cup low-sodium chicken stock
- 6 thyme sprigs, 2 bay leaves
- 2 tbsp unsalted butter + 2 tbsp flour (beurre manié)
- 2 lb Yukon Gold potatoes, 6 tbsp butter, 3/4 cup warm whole milk
- Parsley for garnish (optional)
Do This
- 1) Crisp bacon in a large skillet; sauté mushrooms and pearl onions in bacon fat, then add garlic for 30 seconds. Transfer all to slow cooker.
- 2) Season thighs with salt and pepper; brown in the same skillet 4 minutes per side. Nestle into slow cooker.
- 3) Add tomato paste to skillet; cook 30 seconds. Deglaze with wine, scrape fond, add stock. Pour over chicken with thyme and bay.
- 4) Cook on LOW 6 hours (or HIGH 3.5 hours) until chicken is tender.
- 5) Mash potatoes: Boil until tender, then mash with 6 tbsp butter and 3/4 cup warm milk; season.
- 6) Transfer chicken/veg to a platter. Reduce cooking liquid; whisk in beurre manié until glossy. Season to taste.
- 7) Optional: Broil chicken 2–3 minutes to crisp skin. Serve over mash with sauce and parsley.
Why You’ll Love This Recipe
- Classic French comfort made weeknight-easy in the slow cooker.
- Deep, silky red wine sauce with bacon, mushrooms, and sweet pearl onions.
- Crisp-skin option plus a glossy, restaurant-quality finish.
- Perfect over buttery Yukon Gold mashed potatoes for a complete, cozy meal.
Grocery List
- Produce: 12 oz cremini mushrooms, 2 cups pearl onions, 4 garlic cloves, 6 thyme sprigs, 2 bay leaves, 2 lb Yukon Gold potatoes, parsley (optional)
- Dairy: Unsalted butter, whole milk or half-and-half
- Pantry: Bone-in, skin-on chicken thighs, thick-cut bacon, tomato paste, dry red wine (Pinot Noir/Burgundy), low-sodium chicken stock, all-purpose flour, kosher salt, black pepper
Full Ingredients
For the Coq au Vin
- 6 bone-in, skin-on chicken thighs (2.5–3 lb total)
- 1.5 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 4 oz thick-cut bacon, diced
- 12 oz cremini or baby bella mushrooms, halved (quarter larger ones)
- 2 cups pearl onions, peeled (about 10 oz)
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 2.5 cups dry red wine (Pinot Noir or Burgundy)
- 1 cup low-sodium chicken stock
- 6 fresh thyme sprigs (or 2 tsp fresh leaves; 1 tsp dried if needed)
- 2 bay leaves
To Finish the Sauce
- 2 tbsp unsalted butter, softened
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1 tbsp cold unsalted butter to finish (optional, for extra gloss)
- 1 tbsp brandy or cognac (optional, stirred in at the end)
Buttery Mashed Potatoes
- 2 lb Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
- 6 tbsp unsalted butter
- 3/4 cup whole milk or half-and-half, warmed
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
To Serve
- Chopped fresh parsley and extra thyme leaves (optional)
Step-by-Step Instructions
Step 1: Season and prep the chicken
Pat the chicken thighs dry with paper towels. Season all over with 1 tsp kosher salt and 3/4 tsp black pepper. Set near the stove. Peel pearl onions if using fresh, halve the mushrooms, and smash the garlic cloves.
Step 2: Crisp bacon and sauté vegetables
Heat a large skillet over medium heat. Add diced bacon and cook, stirring occasionally, until crisp and browned, 7–8 minutes. With a slotted spoon, transfer bacon to the slow cooker. Leave 2 tbsp bacon fat in the skillet (pour off excess). Add mushrooms and pearl onions; cook over medium-high heat until lightly browned, 5–6 minutes. Add garlic and cook 30 seconds. Transfer the vegetables to the slow cooker.
Step 3: Brown the chicken
In the same skillet over medium-high heat, sear the chicken thighs skin-side down until deep golden, 4–5 minutes. Flip and brown the second side, 3–4 minutes. Place the browned thighs skin-side up in the slow cooker on top of the vegetables.
Step 4: Build the braising liquid
Reduce heat to medium. Add tomato paste to the skillet and cook 30 seconds, stirring. Pour in the red wine and bring to a lively simmer, scraping up any browned bits. Simmer 2 minutes to soften the alcohol. Stir in chicken stock and 1/2 tsp kosher salt. Pour this mixture into the slow cooker. Tuck in the thyme sprigs and bay leaves.
Step 5: Slow cook until tender
Cover and cook on LOW for 6 hours (or on HIGH for 3.5–4 hours) until the chicken is very tender and the vegetables are silky. Keep the thighs skin-side up to minimize sogginess.
Step 6: Make the buttery mashed potatoes
About 40 minutes before serving, place potatoes in a pot and cover by 1 inch with cold water. Add 1 tsp kosher salt. Bring to a boil, then reduce to a simmer and cook until easily pierced, 15–20 minutes. Drain well. Return potatoes to the warm pot and mash. Add 6 tbsp butter and 3/4 cup warm milk; mash until smooth and creamy. Season with additional salt and pepper to taste. Cover to keep warm.
Step 7: Reduce and thicken the sauce (optional broil)
Transfer chicken and vegetables to a warm platter; tent with foil. Discard thyme sprigs and bay leaves. Pour the cooking liquid into a saucepan (or set slow cooker to HIGH, lid off). Simmer over medium heat until reduced by about one-third, 8–10 minutes. Knead 2 tbsp softened butter with 2 tbsp flour to make a beurre manié. Whisk small pieces into the simmering sauce until glossy and lightly thickened, 2–3 minutes. Season with salt and pepper; swirl in 1 tbsp cold butter and the optional brandy if using. For crisper skin, broil the chicken on a sheet pan 2–3 minutes at 500°F.
Step 8: Plate and serve
Spoon a generous bed of mashed potatoes into shallow bowls. Nestle a chicken thigh on top and ladle over the red wine sauce with mushrooms, pearl onions, and bacon. Garnish with chopped parsley and fresh thyme leaves. Serve hot.
Pro Tips
- Use a dry, medium-bodied red like Pinot Noir; avoid heavily oaked wines which can taste bitter when reduced.
- Brown both the bacon and chicken well—the fond in the pan is the foundation of a deep, restaurant-quality sauce.
- Reduce the sauce briefly before adding beurre manié for a silky texture without a floury taste.
- For easy pearl onions, use frozen peeled pearl onions—add them straight from the freezer to the skillet.
- Keep chicken skin-side up in the slow cooker, then broil briefly for a crisp finish.
Variations
- Coq au Riesling: Swap red wine for dry Riesling or Pinot Blanc; add 1/4 cup crème fraîche at the end for a velvety white sauce.
- Mushroom-Forward: Double the mushrooms and skip bacon; add 1 tbsp olive oil and a splash more stock for a vegetarian-style riff.
- Pancetta Twist: Replace bacon with 4 oz diced pancetta for an Italian nod with similar savory depth.
Storage & Make-Ahead
Refrigerate coq au vin (sauce, chicken, and vegetables) in an airtight container for up to 4 days; mashed potatoes keep up to 3 days. Reheat gently on the stovetop, adding a splash of stock or water if the sauce becomes too thick. Freeze coq au vin (without potatoes) for up to 2 months; thaw overnight in the fridge and reheat until steaming. This dish is even better the next day—make up to 24 hours ahead and rewarm before serving.
Nutrition (per serving)
Approximate (with mashed potatoes): 710 calories; 36 g protein; 34 g fat; 45 g carbohydrates; 4 g fiber; 6 g sugar; 880 mg sodium. Values will vary based on ingredients and reductions.
