Coq au Vin Blanc

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.

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

• Marengo
• Cacciatore
• Chicken soup
• Saltimbocca
• Swiss chicken
• Oven roasted

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 FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!