Oven-Baked 4-Ingredient Chicken Bourguignon

Preheat your oven to 375°F (190°C).
Lightly coat a 9×13-inch baking dish or a heavy, oven-safe enameled casserole dish with non-stick cooking spray.

In a medium mixing bowl, empty the entire can of condensed cream of mushroom soup.
Slowly pour in the 1 cup of red wine, whisking continuously until the wine and soup are completely emulsified into a smooth, rich, purple-hued sauce.
Season the sauce with a generous pinch of cracked black pepper and a touch of salt.

Arrange the chicken thighs in a single layer at the bottom of your prepared baking dish.
Scatter the frozen pearl onions and mushrooms evenly over and around the chicken pieces.
Pour the red wine sauce completely over the top, making sure the chicken and vegetables are entirely submerged in the liquid.

Cover the baking dish tightly with a sheet of aluminum foil (this traps the steam and wine vapors, braising the chicken until it is incredibly tender).
Bake at 375°F (190°C) for 35 minutes.
Remove the aluminum foil and return the dish to the oven uncovered for an additional 10 to 15 minutes. This allows the top of the sauce to bubble, reduce, and thicken into a glossy, restaurant-quality glaze.
Let the dish rest for 5 minutes before serving to allow the sauce to set. Garnish with fresh thyme if you have it on hand!

💡 How to Serve Your 4-Ingredient Masterpiece

Because this recipe creates an abundance of decadent, wine-infused mushroom sauce, you definitely want a side dish that acts as a sponge:

The Traditional Way: Spoon the chicken and rich sauce over a bed of hot, buttered egg noodles.
The Comfort Food Approach: Serve it alongside a mountain of garlic mashed potatoes or creamy polenta.
The Low-Carb Alternative: Pair it with roasted cauliflower mash and a thick slice of crusty French bread just to wipe the plate clean