10 Surprisingly Tasty Recipes That Start With Leftover Wine

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Coq au Vin is one of those classic French dishes that feels luxurious yet comforting all at once. Tender chicken simmers in a bath of red wine, enriched with earthy mushrooms, smoky bacon, and sweet pearl onions. The long braise infuses every bite with deep, savory flavor, while the silky sauce begs to be spooned over potatoes or crusty bread. It’s a dish that transforms simple ingredients into something truly timeless, perfect for impressing guests or savoring on a cozy evening at home.

Ingredients (for 4–6 servings):

• 6 bone-in, skin-on chicken thighs (or a whole cut-up chicken)
• 4 oz bacon, chopped
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 tbsp flour
• 2 cups red wine (preferably Burgundy or Pinot Noir)
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1 bay leaf
• 1 tsp fresh thyme (or ½ tsp dried)
• 8 oz mushrooms, quartered
• 1 cup pearl onions, peeled
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large Dutch oven, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving drippings in the pot.
2. Season chicken with salt and pepper. Brown in the bacon fat and olive oil until golden on all sides. Remove and set aside.
3. Add onion, carrots, and garlic to the pot, cooking until softened. Stir in flour and cook for 1 min.
4. Pour in wine, scraping up browned bits, then add chicken broth, tomato paste, thyme, bay leaf, and the browned chicken with bacon. Bring to a simmer.
5. Cover and cook on low heat for 45–60 min., until chicken is tender and cooked through.
6. In the last 15 min., stir in mushrooms and pearl onions. Cook until vegetables are tender and the sauce thickens.
7. Remove bay leaf, garnish with parsley, and serve hot with mashed potatoes, noodles, or crusty bread.