Take your taste buds to France and whip up this delicious Coq Au Vin Blanc for dinner this week!
I’ve always been drawn to the rustic charm of French cooking, and coq au vin blanc has a special place in my culinary repertoire. I first discovered this recipe while working at a farmhouse in Provence, where we cooked daily with fresh ingredients straight from the land. It amazed me how basic components could create such incredibly rich and flavorful dishes.
Last week, I was craving coq au vin blanc and decided to give this particular recipe a try—the results were outstanding! The slow braising process makes the chicken incredibly tender while it soaks up all those wonderful wine and herb notes. The mix of crispy bacon, meaty mushrooms, and fragrant garlic creates a sauce that becomes absolutely heavenly when you stir in that final splash of cream. I always opt for bone-in, skin-on thighs since they remain moist and deliver far more flavor than boneless cuts or breast meat. The white wine does double duty—it deglazes the pan perfectly while building that distinctive tangy complexity that makes this dish unforgettable.
Over the years, I’ve prepared coq au vin blanc for numerous dinner parties, and it consistently draws those delighted “mmm” sounds from around the table. Nothing beats watching guests’ expressions when they taste that first forkful and discover the perfect harmony between the rich, velvety sauce and the wine-infused chicken. This recipe will quickly become your favorite when you want to make something impressive without being tied to the stove all day.
Is it important to use an expensive wine in this recipe?
In my opinion, I wouldn’t use a bottle of wine in a recipe that I wouldn’t drink—plain and simple! However, that doesn’t mean you need to splurge on the most expensive bottle of wine at the supermarket. The key is to use a bottle of wine that is palatable, mid-range in price, and of relatively good quality. Keep in mind that wine that you wouldn’t enjoy drinking on its own is likely not going to improve the flavors of your dish.
How do I store leftovers?
If you have any leftover coq au vin blanc, you can store it in an airtight container in the refrigerator for up to 3 days. You can also stash it in the freezer for up to 3 months. To defrost it, I recommend transferring it to the refrigerator and allowing it to completely thaw before reheating it. For reheating, place it in a covered oven-safe baking dish at 350°F for 20-25 minutes until heated through, or reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth or cream if the sauce appears too thick.
Serving suggestions
Lean into the flavors of France and pair this lovely coq au vin blanc recipe with a side of these crispy Garlic-Roasted Potatoes, Sautéed Spinach, and a pot of this delectable French Onion Soup. If you want to keep it simple, you can whip up this delightful Spring Salad and serve it with some Mashed Potatoes. You can simply pair this with a quality French white wine, some crisp sliced radishes, and chunks of crusty baguette. Since the dish is so flavorful on its own, there’s no need to complicate things if you prefer to keep it simple!
Coq Au Vin Blanc
Ingredients
- 4 bone-in, skin-on chicken thighs, (about 1 1/2 pounds)
- Salt and pepper to taste
- 2 teaspoons olive oil
- 5 slices bacon, cut into small pieces
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 8 ounces mushrooms, cremini or white button, sliced
- 1 cup dry white wine, such as sauvignon blanc
- 1/2 cup chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme
- 2/3 cup heavy cream
- Chopped fresh parsley for garnish, optional
Instructions
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Pat the chicken dry with paper towels. Season with salt and pepper on both sides.
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Heat olive oil in a heavy skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside. Add the chicken thighs, skin-side down, and brown for about 5 minutes per side. Transfer the chicken to a plate.
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Using the remaining bacon fat, add the chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for another minute. Then add the sliced mushrooms and sauté for 3-4 minutes until lightly browned.
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Return the chicken and bacon to the pan. Pour in the white wine and chicken broth. Add the bay leaf and thyme. Bring to a simmer, cover the pan, and let cook on low heat for 25 minutes or until the chicken is cooked through.
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Stir in the heavy cream and cook uncovered for 5 minutes to allow the sauce to thicken slightly. Adjust salt and pepper to taste, then garnish with chopped parsley if desired.
Nutrition
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