Coq Au Vin Blanc
, Updated Oct 01, 2025
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Coq au Vin Blanc features chicken slowly braised in white wine with bacon, mushrooms, shallots and herbs. A lighter twist on the French classic that’s comforting and perfect for dinner parties or cozy weekends.
Continuing our world tour of comforting chicken dishes with this Coq au Vin Blanc – tender chicken braised with smoky bacon, mushrooms, shallots and a splash of brandy in a silky white wine sauce enriched with a touch of cream.
Red wine stews like Chicken Cacciatore and Kokkinisto stomp in with bold flavors. This chicken in white wine is creamier and more mellow – cozy and comforting, rustic yet elegant. Spoon over mashed potatoes or pasta and some crusty bread to soak up every last drop of that heavenly sauce.
What is Coq au Vin Blanc?
The original Coq au Vin is a centuries-old French dish of chicken braised in red wine – name literally translates as “chicken in wine”. Coq au Vin Blanc (blanc meaning “white”) is a regional variation which uses white wine, such as Chardonnay, Riesling, or Pinot Gris.
The rest of the ingredients stay true to the traditional version; succulent chicken, bacon lardons, mushrooms and shallots. It’s a truly comforting dish that’s packed with flavor and that rich sauce? You will want to bottle it!
Here’s What You’ll Need
- Chicken leg quarters (i.e the thigh and leg attached) or bone-in chicken thighs are perfect for braising.
- Bacon lardons or thick-cut streaky bacon adds wonderful depth and hint of smokiness.
- Mushrooms: Use a combination or button or crimini mushrooms and a handful of wild mushrooms for earthy flavor that marries perfectly with the wine.
- Shallots, Onion and Celery: The aromatic base that builds the foundation of the creamy white wine sauce. Traditional Coq Au Vin uses pearl onions, but I have replaced those with shallots as I much prefer the flavor.
- Wine: Use a dry white Wine use a dry, full-bodied wine like a buttery Chardonnay or a dry Riesling. Use a wine you would happily drink yourself – the wine’s flavor will become ever more concentrated in the sauce.
- Brandy: Adds complexity and a hint of sweetness but is optional.
- Lemon Juice: Brightens and balances the richness.
- Butter and flour create the classic roux which thickens the sauce to a silky texture.
- A small splash of cream to make the sauce even more luxurious – optional but delicious.
How to Make Coq Au Vin Blanc
- Heat a large casserole pan, add two teaspoons of the butter and cook the bacon over medium heat until the edges start to crisp up. Use a slotted spoon to transfer to a large bowl.
- Pat the chicken dry with paper towels and season with the salt and pepper on both sides.
- Place the chicken pieces in the pan, skin-side down, and sear over medium-high heat for 5-6 minutes or until the skin is a golden brown. Flip over to cook on the other side for 2 minutes then transfer to the bowl with the bacon. Turn the heat down and allow the pan to cool down a little.
- Add a little more butter to the pan and sauté the onion and celery over low heat for 5-7 minutes. Stir in the shallots and cremini mushrooms, cook for a few minutes then add the wild mushrooms, if using, and sliced garlic. Sprinkle with the salt and thyme, cook for a minute or so, then transfer everything to a bowl.
- Melt the remaining butter until foaming, add the flour and stir together to make a roux. Cook for for a couple of minutes then start adding the wine, stirring to dissolve the roux. Add the brandy and lemon juice and bring to a simmer.
- Stir in the chicken stock and return the chicken, bacon and mushroom mixture plus any juices to the pan. Add the bay leaf, partially cover the pan and cook on a gentle simmer over low heat for 30 minutes. Take the lid off and cook for 10 more minutes.
- Stir in the cream and simmer until it is heated through. Discard the bay leaf and have a taste – do you need to add more salt? Season with black pepper and garnish with chopped parsley and serve with creamy mashed potatoes or just chunks of crusty French bread to mop up that delicious sauce!
Cooking with Wine
Wine isn’t just for drinking — it adds depth, acidity and rich complexity to sauces and braises. A few tips to keep in mind:
- Cook with what you’d drink and skip “cooking wine”. A dry white wine such as a Chardonnay, Pinot Gris, or Riesling works beautifully in this Coq au Vin Blanc recipe.
- The alcohol in the wine cooks off as the dish simmers, with most of the alcohol evaporating, leaving behind flavor (so no, your dish won’t taste like wine).
- White wine infuses dishes with light, fresh notes pairing perfectly with chicken and seafood (try my Greek Chicken Kokkinisto).
- Red wine adds rich body, strong flavor and complexity and is usually used in beef and lamb recipes (try this Slow Cooker Lamb Shank recipe).
- Fortified wine – such as Marsala or Sherry – is also wonderful for cooking and you just have to look to Creamy Marsala Sauce to see why!
Recipe Notes
- You can use a whole chicken cut into 6 pieces if you like. I am using skin-on bone-in chicken in this recipe – if you are not a fan of the skin, you can simply remove it before browning the chicken.
- If the mushrooms you are using are on the smaller side, leave them whole or slice in half. Larger mushrooms can be sliced. A few wild mushrooms will add another layer of earthy flavor to the dish but they are optional.
- Go easy on the salt! Bacon can add a lot of saltiness to this dish. Taste the sauce and only add more salt as needed before serving.
- Leftovers and storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove until piping hot, stirring in a little cream or broth to loosen the sauce.
- Freezing instructions: This dish also freezes well without the cream – just cool completely, portion into containers, and freeze for up to 2 months. Defrost in the fridge overnight and stir in the cream when reheating if you like.
This Coq au Vin Blanc recipe is French comfort food at its best—hearty, flavorful, and just a touch fancy. Whether you’re cooking for friends, family, or just yourself, it’s a recipe that feels both rustic and refined. Please leave a comment and rating if you try this recipe, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Coq au Vin Blanc (Chicken in White Wine Sauce)
This Coq au Vin Blanc is French comfort food at its best—hearty, flavorful yet sophisticated. Whether you’re cooking for friends, family, or a fancy dinner, this recipe is sure to impress.
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Ingredients
- 4 chicken leg quarters or 8 chicken thighs, skin-on and bone in
- 1 tsp sea salt flakes
- 1 tsp freshly ground black pepper
- 2 tbsp unsalted butter , divided
- 4 strips streaky smoked bacon , chopped
- ½ tbsp olive oil
- 1 small onion , finely diced
- 1 celery stick , very finely diced
- 6 shallots , roughly chopped or left whole if small
- 8 oz (225g) mushrooms, such as cremini, sliced
- 3 ½ oz (100g) wild mushrooms , whole if small (optional)
- 3 cloves garlic , thinly sliced
- ½ tsp salt
- 2 tsp fresh thyme
- 2 tbsp flour
- 1 cup (250ml) dry white wine , I used Chardonnay
- 2 tbsp brandy (optional)
- 1 tbsp lemon juice , or to taste
- 1 cup (250ml) chicken stock or broth
- 1 bay leaf
- 4 tbsp cream , heavy / double
- salt and pepper , to taste
- 2 tbsp parsley , finely chopped
Instructions
- Pat the chicken dry with paper towels and season with the salt and pepper on both sides.4 chicken leg quarters , 1 tsp sea salt flakes, 1 tsp freshly ground black pepper
- Heat a large casserole pan, add 2 teaspoons of the butter and cook the bacon over medium heat until the edges start to crisp up. Use a slotted spoon to transfer to a large bowl.2 tbsp unsalted butter, 4 strips streaky smoked bacon
- Add the oil and place the chicken pieces in the pan, skin-side down, and sear over medium-high heat for 5-6 minutes or until the skin is a golden brown. Flip over to cook on the other side for 2 minutes then transfer to the bowl with the bacon. Turn the heat down and allow the pan to cool down a little.½ tbsp olive oil
- Add a little more butter to the pan and sauté the onion and celery over low heat for 5-7 minutes. Stir in the shallots and cremini mushrooms, cook for a few minutes then add the wild mushrooms, if using, and sliced garlic. Sprinkle with the salt and thyme, cook for a minute or so then transfer everything to a bowl.1 small onion, 1 celery stick, 6 shallots, 8 oz (225g) mushrooms, such as cremini, sliced, 3 ½ oz (100g) wild mushrooms, 3 cloves garlic, ½ tsp salt, 2 tsp fresh thyme
- Melt the remaining butter until foaming, add the flour and stir together to make a roux. Cook for for a couple of minutes then start adding the wine, stirring to dissolve the roux. Add the brandy and lemon juice and bring to a simmer.2 tbsp flour, 1 cup (250ml) dry white wine, 2 tbsp brandy, 1 tbsp lemon juice
- Stir in the chicken stock and return the chicken, bacon and mushroom mixture plus any juices to the pan. Add the bay leaf, partially cover the pan and cook on a gentle simmer over low heat for 30 minutes. Take the lid off and cook for 10 more minutes.1 cup (250ml) chicken stock , 1 bay leaf
- Stir in the cream and simmer until it is heated through. Discard the bay leaf and have a taste – do you need to add more salt or a touch more lemon?4 tbsp cream
- Season with black pepper and garnish with chopped parsley and serve with creamy mashed potatoes or just chunks of crusty bread to mop up that delicious sauce!salt and pepper, 2 tbsp parsley
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove until piping hot. This dish also freezes well, without the cream. Cool completely, portion into containers and freeze for up to 2 months. Defrost in the fridge overnight and add the cream in when reheating.
- You can use a whole chicken cut into 6 pieces if you like. I am using skin-on bone-in chicken in this recipe – if you are not a fan of the skin, you can simply remove it before browning the chicken.
- If the mushrooms you are using are on the smaller side, leave them whole or slice in half. Larger mushrooms can be sliced. A few wild mushrooms will add another layer of earthy flavor to the dish but they are optional.
- Go easy on the salt! Bacon can add a lot of saltiness to this dish. Taste the sauce and only add more salt as needed before serving.
Nutrition
Calories: 691kcal | Carbohydrates: 22g | Protein: 32g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 190mg | Sodium: 1240mg | Potassium: 1025mg | Fiber: 3g | Sugar: 7g | Vitamin A: 757IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 3mg
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
