Coq au Vin Blanc

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

A delectable chicken dish with a delicious sauce, bacon and easy to make!!

Course Dinner

Cuisine Poultry

Keyword chicken dinner, coq au vin blanc

Prep Time 5

Cook Time 50

Total Time 1

Servings thighs

Calories 295kcal

Author Elaine Benoit

Equipment

Dutch oven

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.

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