Red Wine Braised Chicken with Mushrooms

6 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Red Wine Braised Chicken with Mushrooms is a quick and simple take on a classic French dish. Easy Coq au Vin in less than an hour that is just as delicious!

With recipes like Slow Cooker Coq au Vin, it’s easy to get classic French flavors with minimal work. This French-inspired Main Dish has all the savory red wine flavor with even less work!

Red Wine Braised Legs with Mushrooms in pot


No need to spend all day in the kitchen or go out to a fancy restaurant for delicious French cuisine. This delicious tender and juicy chicken dish takes the flavors of traditional Coq au Vin and cuts the cooking time down to only one hour! With simple ingredients and a quick braising method, you’ll have dinner elegant enough for dinner parties and easy enough for busy weeknights.

Red Wine Braised Chicken with Mushrooms is a trimmed down, easy Coq au Vin recipe using about half the ingredients. Earthy mushrooms and dark, tangy red wine are the main ingredients, along with quickly seared chicken legs. Since there are few ingredients, be sure that they are all good quality and fresh for the best flavor.

While this Red Wine Braised Chicken with Mushrooms recipe is missing some key ingredients in Coq au Vin, like bacon and pearl onions, you can always add them too! This simplified version is made for busy weeknights with common pantry items, but is easily adaptable to get even more French flavors. There are some variations in the post to make this dish more classic.

Red Wine Braised Chicken with Mushrooms is best served with sides that will soak up that tasty wine sauce like Crusty French Rolls and Mashed Potatoes. For a vegetable, try easy sides like Roasted Broccoli or Sautéed Green Beans that will be done in the time it takes the chicken to finish. Start your meal with another French classic, French Onion Soup!

Tips for Making Red Wine Braised Chicken with Mushrooms

  • For the wine, it’s important to use a wine that you enjoy drinking. The quick braising is going to leave a lot of wine flavor, so don’t use a cheaper wine.
  • This is a fast cooking dish so make sure to prep your ingredients before hand. You don’t want the chicken to rest too long and lose it’s natural juices while you prep then cook the onions and mushrooms.
  • For a thicker sauce, make a beurre maine. Mash 2 tablespoons butter and 2 tablespoons flour together until a paste forms, then stir into sauce during last 8-10 minutes of cooking.


Red Wine Braised Legs with Mushrooms in pot before cooking


  • Meat: You can use a whole chicken, cut into pieces, or bone-in chicken thighs for this recipe. The quick braising is also good for pork cutlets or flank steak. Add crispy bacon at the end or cook bacon first and sear chicken in bacon fat.
  • Veggies: Make this dish more hearty with vegetables like frozen pearl onions, diced carrots, shallots, or canned tomatoes. You could swap baby bella mushrooms, button mushrooms, or chopped portobello mushrooms.
  • Seasonings: Traditional French seasonings you can add to Red Wine Braised Chicken and Mushrooms are thyme, bay leaves, rosemary, or marjoram. Garnish with parsley or fennel sprigs.
  • Wine: Use a dry red wine like Pinot Noir, Cabernet, or Bordeaux, or switch to a lighter, dry white wine like Pinot Gris or Sauvignon Blanc.

Slow Cooker Red Wine Braised Chicken with Mushrooms

  • Heat 2 tablespoons oil in a large skillet over medium high heat.
  • Sear both sides of seasoned chicken legs, 2-3 minutes on each side.
  • Place chicken legs in slow cooker.
  • Add remaining oil to skillet and sauté onions and mushrooms for 3 minutes, stir and cook 3 more minutes.
  • Add in garlic, cooking another 30 seconds.
  • Transfer onion mixture to the slow cooker and add remaining ingredients. Stir to combine.
  • Cover with lid and cook on low for 5-6 hours, or high for 2-3 hours, until chicken is done and falls off the bone.



  • Serve: Keep Red Wine Braised Chicken with Mushrooms at room temperature for no more than 2 hours before storing.
  • Store: Store Red Wine Braised Chicken with Mushrooms in an air tight container for up to 3 days in the refrigerator.
  • Freeze: Cool completely, place Red Wine Braised Chicken with Mushrooms in a sealed container, and freeze for up to 3 months. To serve, thaw overnight in the refrigerator and reheat on low heat or in a low oven.

Red Wine Braised Legs with Mushrooms serving on plate with rotini pasta

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Red Wine Braised Chicken with Mushrooms

Red Wine Braised Chicken with Mushrooms is a quick and simple take on a classic French dish. Easy Coq au Vin in less than an hour that is just as delicious!
Yield 6 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 4 tablespoons olive oil , divided
  • 6 chicken legs
  • 1 teaspoon Kosher salt , divided
  • 1/2 teaspoon coarse ground black pepper , divided
  • 8 ounces crimini mushrooms , sliced
  • 1/2 large yellow onion , diced
  • 2 cloves garlic , minced
  • 1 cup chicken broth
  • 2 cups red wine


  • Add 2 tablespoons olive oil to a dutch oven on medium heat.
  • Season the chicken with half the salt and pepper and sear on both sides, 4-5 minutes on each side.
  • Remove chicken from the pan, then add in the remaining olive oil.
  • Add in the mushrooms and onions and sear well until browned, about 6-8 minutes.
  • Season with remaining salt and pepper, add in garlic and stir.
  • Add in the chicken broth, stir and cook until reduced by half, about 10 minutes.
  • Add in the red wine, nestle the chicken back into the pot and cook for 20-25 minutes until sauce is reduced by 75%.


Calories: 442kcal | Carbohydrates: 5g | Protein: 22g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 645mg | Potassium: 577mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I have been taking Culinary classes from Escoffier and I made braised beef. This recipe for the chicken sounds amazing, can’t wait to make it.

  2. This was delicious and easy to make for lunch while working from home! I used breasts so cut the wine portion in half and only cooked for about 10 mins. Also don’t have a dutch oven so used the cast iron. Would love to try again with thighs or drumsticks and cook for longer! Could this be made in a slow cooker?

  3. This recipe is absolutely delicious!!!! I let it simmer for 45 minutes. Butter and flour thickened it up fast. I put it over mashed potatoes and it was incredible!!!

  4. This came out really really good, I used a white wine cause that’s all I had and its came out devine, also left the chicken a whole 1 hr braising and they came out falling off the bone.

  5. Wine, plus mushrooms, plus chicken?!?! This is going to be my husband’s new favorite meal. I can’t wait to try it and it looks so hearty.

    1. You can but make sure not to overcook the chicken as breasts cook faster. You will also lose a bit of flavor as thighs offer a richer, deeper flavor. Enjoy!

  6. This was so amazing and really easy to prepare. I ran out of chicken broth, so I used Lipton Recipe Secrets Golden Onion soup mix with 1 cup of water.
    It was soooo delicious!! Thanks.

  7. Amazing Chicken with Mushroom Recipe. It Would be Nice to have this Prepared and Served at the Dinner Party’s. I Love this Recipe. Thank You for Sharing.

  8. This recipe looks so delicious, and I love that it is much faster than a traditional coq au vin recipe. Thanks for posting this!