Coq au Vin Blanc
Nutrition
Coq au vin blanc is a classic French dish that transforms simple ingredients into a flavorful and comforting meal. This version, made with white wine, offers a lighter twist on the traditional red wine recipe. Tender chicken is cooked with aromatic herbs, mushrooms, and onions in a rich white wine sauce, creating a dish that’s both elegant and satisfying.
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.
And even though I usually bake it in the oven, this is a stovetop version, because it is hot here in Massachusetts and I did not want to turn the oven on.
Sometimes, I make this dish with boneless and skinless chicken, and I’ll add a photo with that later in the post.
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Helpful tips
- Use a dry white wine like Sauvignon Blanc for the best flavor. Avoid sweet wines as they can make the dish too rich. Chardonnay is too sweet for my taste in this recipe.
- You can either fry the bacon slices and then crumble them before you serve the dish, or you can cut them into smaller pieces like I did before you fry them.
- You can add the bacon back to the pan at the same time as the browned chicken, but I find the bacon grease gives the broth flavor, so I add it right before I serve it.
- Take your time to brown the chicken pieces before adding them to the simmering. This step adds depth to the flavor of the dish. Also, don’t crowd the pan, just do it in batches.
- Don’t skip the garlic, onions, and herbs (like thyme, tarragon, and bay leaf). These aromatics infuse the sauce with rich, savory flavors.
- Allow the chicken to simmer in the wine and broth mixture. This cooking process ensures the chicken becomes tender and the flavors meld beautifully.
- I like the sauce as it is, but if it is too thin after cooking, remove the chicken and reduce it over medium heat until it reaches your desired consistency.
- To soak up the delicious sauce, serve this coq au vin with mashed potatoes, pasta, egg noodles, rice, or crusty bread.
- Although I bought fresh parsley, I forgot to add it as garnish. Feel free to add it at the end of cooking. Fresh thyme sprigs are also great as garnish.
- This dish can be made a day ahead. The flavors will develop and intensify, making it even better the next day. Reheat gently on the stove.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through.
- You can also freeze for up to three months. Allow it to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
How to make coq au vin blanc
Pre-step
Get your Dutch oven, and metal spatula. Dice the onion and slice the celery.
Step one
Gather the ingredients – skin-on chicken thighs, bacon, onion, celery, mushrooms, garlic, chicken broth, white wine, and cognac.
Step two
Heat your Dutch pan or stock pot on medium-high heat. Cut five bacon slices into small strips with kitchen scissors.
Fry until browned and crispy. I find it takes around 8 – 10 minutes. Remove excess grease as they cook or they won’t crisp up. Set the grease aside in case you need it later.
Remove the bacon to a paper towel lined plate and blot dry. (A)
Step three
If there isn’t enough bacon grease in the pan, add 2 tablespoons from the excess above.
Add the chicken skin-side down to the pan and sauté for 5 minutes, flip and cook for 2 minutes. (B)
Remove the chicken from the pan and set aside.
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Step four
Add the chopped onion and celery 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 slightly translucent. It takes about 5 minutes. (C)
Step five
Add cut cremini mushrooms, thyme, tarragon, garlic, salt, and black pepper. Sauté for an additional 5 minutes. (D)
Step six
Add white wine, cognac (optional), chicken broth, and a bay leaf. Scrape the bottom of the pan with a wooden spoon to get any brown bits stuck there. (E) Bring to a boil.
Step seven
Add the chicken back to the pan and once the liquid comes back to a boil, lower the heat to medium-low. (F)
Step seven
Cover the pan and make sure that the broth stays at a simmer. Cook for 30 – 40 minutes, depending on the size of the chicken thighs. No need to stir as it cooks.
Step eight
Check the temperature of the chicken with a digital thermometer. It should read at the minimum of 165 degrees Fahrenheit.
Sprinkle some bacon on top.
Once it’s done, I transfer it all to a smaller pan or serving dish. I sprinkle more bacon on top.
Delicious.
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
Ingredients
Let’s Do This
- 5 slices bacon (cut into small strips – I use kitchen scissors)
- 6 chicken thighs (bone in and skin on)
- 1 onion (large, diced)
- 1 stalk celery (sliced in smallish pieces)
- 10 ounces sliced mushrooms (cremini or baby bella)
- 4 cloves garlic (crushed)
- 2 teaspoons thyme (dried)
- 1 teaspoon tarragon (dried)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 cup white wine (dry)
- 1/8 cup cognac (optional – but gives it a great taste)
Instructions
- Heat a medium Dutch oven on medium. Add the bacon pieces and sauté until crispy (about 8 minutes). Remove and set aside excess bacon grease to get nice, crispy bacon. Remove and place on paper towels; blot excess grease off.)5 slices bacon
- Add the chicken with the skin side down, and sauté for 5 minutes. Flip the chicken and sauté for 2 minutes. Remove to a plate and set aside.6 chicken thighs
- Add onion and celery and sauté for 5 minutes. The onion should be slightly translucent.1 onion, 1 stalk celery
- Add the sliced mushrooms, garlic, thyme, tarragon, salt and pepper and sauté for another 5 minutes10 ounces sliced mushrooms, 4 cloves garlic, 2 teaspoons thyme, 1 teaspoon tarragon, 1 teaspoon salt, 1/4 teaspoon black pepper
- Add chicken broth, wine, cognac (if using), and bay leaf. Turn the heat up to medium-high and bring it to a boil.Return the chicken to the pan, and once the broth comes to a slight boil, lower the heat to medium-low, cover the pot, and simmer for 30 minutes. Check the internal temperature which should be at least 165℉. If it needs more time, add 5 minutes until the chicken is done.
- Serve, smile, and enjoy.
Equipment
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Helpful tips
- Use a dry white wine like Sauvignon Blanc for the best flavor. Avoid sweet wines as they can make the dish too rich. Chardonnay is too sweet for my taste in this recipe.
- You can either fry the bacon slices and then crumble them before you serve the dish, or you can cut them into smaller pieces like I did before you fry them.
- You can add the bacon back to the pan at the same time as the browned chicken, but I find the bacon grease gives the broth flavor, so I add it right before I serve it.
- Take your time to brown the chicken pieces before adding them to the simmering. This step adds depth to the flavor of the dish. Also, don’t crowd the pan, just do it in batches.
- Don’t skip the garlic, onions, and herbs (like thyme, tarragon, and bay leaf). These aromatics infuse the sauce with rich, savory flavors.
- Allow the chicken to simmer in the wine and broth mixture. This cooking process ensures the chicken becomes tender and the flavors meld beautifully.
- I like the sauce as it is, but if it is too thin after cooking, remove the chicken and reduce it over medium heat until it reaches your desired consistency.
- To soak up the delicious sauce, serve this coq au vin with mashed potatoes, pasta, egg noodles, rice, or crusty bread.
- Although I bought fresh parsley, I forgot to add it as garnish. Feel free to add it at the end of cooking. Fresh thyme sprigs are also great as garnish.
- This dish can be made a day ahead. The flavors will develop and intensify, making it even better the next day. Reheat gently on the stove.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through.
- You can also freeze for up to three months. Allow it to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Nutrition
From lighting up stages with her BA in theater to food journalist, 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.
This is absolutely fabulous. I love the flavor and we all polished it off.
Thank you, Laura!
This was amazing! We all enjoyed it.
Thank you Kristina!
Your coq au vin is an all-time fave of mine. Delicious and easy!
Thank you so much Michelle! I appreciate that!
YUM Elaine! It was so tasty! I’m used to the red wine version but this is now my new fav.
Thank you Patty! You are a doll!
Superb recipe, Elaine! I’ve never made Coq a Vin before now. So good and super easy.
Thank you, Beth!