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.
Servings: 4
Calories: 691kcal
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
Video
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
