French Coq au Vin-Inspired Wine-Braised Savory Oat Stew

Name: French Coq au Vin-Inspired Wine-Braised Savory Oat Stew
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 oz (170 g) bacon, cut into ½-inch pieces, cut into ½-inch pieces; 12 oz (340 g) pearl onions, peeled, peeled and halved lengthwise; 14 oz (400 g) cremini mushrooms, sliced ¼ inch thick; 1½ cups (240 g) steel-cut oats; 1½ cups (360 ml) dry red wine (Burgundy or Pinot Noir); 4 cups (960 ml) unsalted chicken stock; 2 bay leaves; 3 fresh thyme sprigs; 4 garlic cloves, minced, minced; to taste kosher salt; to taste freshly ground black pepper; 1 tablespoon (15 g) tomato paste; 1 tablespoon (14 g) unsalted butter; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A refined savory oat porridge that captures the essence of classic French coq au vin. Steel-cut oats braise slowly in full-bodied red wine, chicken stock, and aromatics, finished with sautéed mushrooms, pearl onions, and crispy bacon. The result is a deeply flavored, creamy stew with earthy mushroom notes and rich wine complexity—a sophisticated breakfast or light dinner that feels like French bistro comfort in a bowl.

Prep: 25 min
Cook: 1 hr 5 min
Wait: 3 hr
Total: 4 hr 30 min
Makes: 4 servings (about 1½ cups each)

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Steps

Before you start

Have all ingredients prepped and measured before starting—slow-cooker recipes work best when everything goes in at once
Cut bacon into bite-sized pieces and pearl onions in half lengthwise
Slice mushrooms into ¼-inch-thick pieces
Ensure your slow cooker is clean and ready to use

1
Render bacon and sauté onions
- Heat a large 12-inch skillet over medium heat.
- Add bacon pieces and cook, stirring occasionally, until the fat renders and the bacon turns golden and crispy, about 5–6 minutes.
- Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.
- Discard all but 2 tablespoons of bacon fat from the skillet.
- Return the skillet to medium heat and add the halved pearl onions.
- Sauté, shaking the pan occasionally, until the onions soften and develop light golden color on the cut sides, about 4–5 minutes.
- Transfer the onions to a plate.
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Ready when: Bacon is crispy and onions are golden and tender
Tip: Don't overcrowd the pan when cooking bacon and onions—they need dry heat to caramelize, not steam
2
Sauté mushrooms
- Add the sliced mushrooms to the same skillet (still with about 2 tablespoons bacon fat).
- Increase heat to medium-high and cook, stirring occasionally, until the mushrooms release their moisture and turn golden at the edges, about 5–6 minutes.
- The mushrooms may seem to shrink—this is normal.
- Transfer to the plate with the onions.
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Ready when: Mushrooms are golden and have released their moisture
Tip: Don't cover the mushrooms while cooking—keeping them uncovered allows moisture to evaporate and browning to develop
3
Build the braising base
- Reduce heat to medium-low and add the minced garlic to the skillet, stirring constantly for about 30 seconds until fragrant.
- Add the tomato paste and stir to combine, cooking for another minute.
- This deepens the flavor base.
- Remove the skillet from heat.
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Ready when: Garlic is fragrant and tomato paste is darkened slightly
Tip: Don't let the garlic and tomato paste burn—they should be cooked through but still bright in flavor
4
Assemble slow cooker
- Transfer the steel-cut oats to your 6-quart slow cooker.
- Add the red wine, chicken stock, bay leaves, and thyme sprigs.
- Stir in the garlic-tomato paste mixture from the skillet, scraping any browned bits into the slow cooker.
- Stir well to combine all ingredients evenly.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper—you'll adjust seasoning after cooking.
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Ready when: All ingredients are evenly combined and oats are distributed throughout
Tip: Stir the slow cooker base before cooking to ensure even distribution of the oats and stock
5
Slow-cook the oats
- Cover the slow cooker and cook on low for 3 hours.
- The oats will absorb the braising liquid slowly, becoming creamy while the wine and chicken stock infuse them with deep, complex flavor.
- Do not stir during cooking—this keeps the oats from becoming gummy.
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Ready when: Oats are creamy and most of the liquid has been absorbed
Tip: Resist the urge to lift the lid during cooking—each opening delays cooking and allows heat to escape
6
Finish the stew
- After 3 hours, carefully remove and discard the bay leaves and thyme sprigs.
- The oats should be creamy and tender.
- Stir in the butter, then gently fold in the cooked bacon, sautéed pearl onions, and mushrooms.
- Taste and adjust seasoning with additional salt and black pepper.
- The stew should taste rich and savory with hints of wine and earthiness from the mushrooms.
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Ready when: All components are combined, buttery, and well-seasoned
Tip: Fold gently when combining the vegetables and bacon so you don't break down the soft oats and lose texture
7
Plate and garnish
- Divide the stew evenly among four bowls, about 1½ cups per serving.
- Garnish each bowl with a sprinkle of fresh chopped parsley if desired.
- Serve immediately while hot.
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Ready when: Stew is portioned and ready to serve
Tip: Parsley adds brightness and visual contrast—don't skip it unless you have a strong aversion to fresh herbs

Good to know

Tips

This dish is best served with crusty bread for soaking up the rich, wine-infused broth. A simple green salad dressed with vinaigrette also balances the richness well.
The slow cooker method ensures the oats stay creamy without constant stirring, unlike stovetop porridge that requires attention. This is ideal for a hands-off breakfast or lazy brunch.
If your slow cooker runs very hot, check the stew at 2½ hours. Oats can vary in cooking time by 15–20 minutes depending on brand and slow cooker model. The stew is ready when oats are completely tender and the liquid has reduced by about half.
This recipe has surprising depth for a vegetarian-friendly dish—the combination of wine, mushrooms, tomato paste, and herbs creates the savory complexity you'd expect from meat-based braises. Serve it to meat-eaters and vegetarians alike without apology.

Make ahead

You can prep all ingredients the night before: cut and store bacon, peel and halve pearl onions (in a bowl of water), slice mushrooms, and mince garlic. Store each in separate containers in the refrigerator. In the morning, the actual cooking time is only about 10 minutes of active work before the slow cooker does the rest. You can also assemble the slow cooker the night before (oats, stock, wine, herbs, garlic, tomato paste) and refrigerate. In the morning, turn it on and finish the mushrooms, onions, and bacon while it cooks.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan over medium-low heat, stirring occasionally and adding a splash of stock or water if the stew has thickened too much during storage. Do not freeze—the texture of the oats becomes gummy after thawing. Best enjoyed fresh or within 2 days for optimal flavor and texture.

Substitutions

dry red wine (Burgundy or Pinot Noir) → dry white wine (Sauvignon Blanc or Pinot Grigio) or an additional 1½ cups unsalted chicken stock. White wine will make the stew lighter and more delicate; extra stock creates a more savory, less wine-forward version. Reduce cooking time by 15–20 minutes if using all stock.
cremini mushrooms → mixed mushrooms (cremini, shiitake, oyster) or button mushrooms. Any firm, meaty mushroom works. Shiitake adds deeper umami; button mushrooms are milder. Use the same total weight.
pearl onions, peeled → shallots, halved or quartered, or small cipollini onions. Shallots are slightly sharper and more aromatic; use the same weight. Both cook in the same time.
fresh thyme sprigs → 1½ teaspoons dried thyme or 2 sprigs fresh rosemary. Dried thyme is more concentrated—use half the amount. Rosemary is more assertive; it pairs beautifully with wine and mushrooms.