| | |

Coq au Vin Blanc

  • 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 information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.

    Nutrition

    Serving: 1thigh | Calories: 295kcal | Carbohydrates: 6g | Protein: 27g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 121mg | Sodium: 896mg | Potassium: 634mg | Fiber: 1g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 8.4mg | Calcium: 33mg | Iron: 1.7mg
    Get new recipes in your inbox!Click here! to sign up for our newsletter

    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.

    A white pan filled with coq au vin with extra bacon on top
    Photo Credit: Dishes Delish.

    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.

    We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. #CommisionsEarned. You can read my disclosure here.

    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.
    A white casserole dish filled with the coq au vin with bacon on top - horizontal
    Photo Credit: Dishes Delish.

    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.

    Overhead view of the ingredients - chicken thighs, bacon, broth, white wine, cognac, garlic, and mushrooms
    Photo Credit: Dishes Delish.

    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.

    Left - bacon cooked and blotted with a paper towel. Right - a pan with seared chicken thighs in it
    Photo Credit: Dishes Delish.

    Would you like to save this recipe?

    Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

    Don't worry, I promise not to spam you.

    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)

    Left - chopped onion and celery in a pan. Right - mushrooms, garlic, herbs, and spices in a pan
    Photo Credit: Dishes Delish.

    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)

    Left - the liquids added to the veggies. Right - the chicken added back to the pan
    Photo Credit: Dishes Delish.

    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.

    A close up of a red pan with chicken, bacon, and broth
    Photo Credit: Dishes Delish.

    Once it’s done, I transfer it all to a smaller pan or serving dish. I sprinkle more bacon on top.

    Overhead view of the pan of chicken, bacon, and broth
    Photo Credit: Dishes Delish.

    Delicious.

    I hope you enjoyed this coq au vin blanc recipe as much as Christopher and I enjoyed eating it.

    And as always, may all your dishes be delish!

    If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

    A square photo of chicken, broth, vegetables and broth in a white pan

    Coq au Vin Blanc

    A delectable chicken dish with a delicious sauce, bacon and easy to make!!
    5 from 4 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Poultry
    Keyword: chicken dinner, coq au vin blanc
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 6 thighs
    Calories: 295kcal

    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 minutes
      10 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

    Would you like to save this recipe?

    Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

    Don't worry, I promise not to spam you.

    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    Notes

    If you want to bake the coq au vin, preheat the oven to 350 degrees Fahrenheit. Add the pan to the oven after all the ingredients are in the pan. Cook for 30 – 40 minutes.

    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 information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.

    Nutrition

    Serving: 1thigh | Calories: 295kcal | Carbohydrates: 6g | Protein: 27g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 121mg | Sodium: 896mg | Potassium: 634mg | Fiber: 1g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 8.4mg | Calcium: 33mg | Iron: 1.7mg
    Get new recipes in your inbox!Click here! to sign up for our newsletter
    Website |  + posts

    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.

    Similar Posts

    10 Comments

    5 from 4 votes

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating