This coq au vin blanc recipe is not only easy to make, it’s delicious and will totally impress your guests when you serve it to them at your next party.
This recipe is one of the first chicken recipes I made when I moved out of my parents house and lived on my own.
The flavor of this dish is robust, full-bodied and so delicious that you will want to make it often.
Sometimes I make this dish with chicken that has the bone in and skin on, but lately I try to eat on the healthy side, so I decided to make it with boneless and skinless.
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How to make the coq au vin blanc
Heat your Dutch oven on medium. Place 5 pieces of bacon in it and fry them until they are nice and crispy. I find it takes around 8 minutes. Remove the bacon to a paper towel lined plate and blot dry.
Leave bacon grease in pan.
Gather the ingredients – crispy bacon, chicken thighs, onion, celery and mushrooms.
Add the chicken to the pan and sauté for 3 minutes on each side. Gather the herbs, bay leaf, chicken broth and wine.
Slice the onion and add it to the pan. (There still should be bacon grease in it, so no need to add oil.)
Stir every few minutes until the onion becomes translucent. It takes about 5 minutes.
Add mushrooms, thyme, parsley, garlic, salt and pepper and sauté for an additional 5 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Add white wine, chicken broth and a bay leaf. Turn up the heat and scrape the bottom of the pan for all the yummies stuck there.
Add the chicken back in the pan and crumble the bacon over it.
Place the pan in the oven for 30 minutes.
Once it’s done, I transfer it all to a smaller pan to serve it.
I make a salad, plate some millet and get ready to eat this delicious dish.
I hope you enjoyed this coq au vin blanc recipe as much as Christopher and I enjoyed eating it.
Other popular chicken dishes
And as always, may all your dishes be delish!
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Coq au Vin Blanc
Let’s Do This
- 5 slices bacon
- 5 chicken thighs (boneless and skinless)
- 1 onion (large, chopped)
- 1 stalk celery (sliced)
- 10 ounces sliced mushrooms
- 4 cloves garlic (chopped)
- 2 teaspoons thyme (dried)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup white wine (dry)
- 1 cup chicken broth
- Heat a medium Dutch oven on medium
- Place bacon in pan and sauté until crispy, (about 8 minutes) remove from pan and place on a paper towel and blot it
- Add chicken and sauté for 3 minutes on each side. Remove to a plate and set aside
- Add onion and sauté for 5 minutes
- Add celery, mushrooms, garlic, thyme, salt and pepper and sauté for another 5 minutes
- Preheat oven to 350 F
- Add wine, chicken broth and bay leaf and turn the heat up to medium high. Bring it to a boil and return the chicken to the pan and crumble the bacon in it as well
- Turn off the heat under the pan and place the pan in the oven. Leave it uncovered and bake for 30 minutes
- Spoon some chicken on the plate and ladle some gravy on top of the chicken
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.