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.
1 cup chicken broth, 1 cup white wine, 1/8 cup cognac
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

- A dry white wine like Sauvignon Blanc works best in this recipe. Avoid sweet wines, which can make the dish too rich. Chardonnay is also a little too sweet for my taste here.
- You can fry the bacon slices whole and crumble them afterward, or cut the bacon into smaller pieces before frying, as I did.
- You can add the cooked bacon back to the pan with the browned chicken. I prefer to wait until just before serving so the bacon stays crisp, while the rendered bacon fat still adds plenty of flavor to the sauce.
- Take your time browning the chicken. A good sear adds depth and flavor to the finished dish. Don't crowd the pan. Brown the chicken in batches so the pieces sear instead of steam.
- Garlic, onions, and herbs such as thyme, tarragon, and bay leaf add lots of savory flavor to the sauce, so don't skip them.
- Give the chicken enough time to gently simmer in the wine and broth. This makes the chicken tender and gives the flavors time to come together.
- I like the consistency of the sauce as written. If yours is thinner than you'd like, remove the cooked chicken and simmer the sauce over medium heat until it reaches your preferred consistency.
- Mashed potatoes, pasta, egg noodles, rice, and crusty bread are all delicious with coq au vin blanc and perfect for soaking up the sauce.
- Fresh parsley makes a lovely garnish, even though I bought some and promptly forgot to use it! Fresh thyme sprigs also work well.
- This dish is a great choice for making ahead. Prepare it a day in advance and refrigerate it overnight. The flavors will continue to develop, and it may taste even better the next day. Reheat it gently on the stove.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stove or in the microwave until heated through.
- You can also freeze coq au vin blanc for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator before reheating.

Nutrition