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    Home » Recipes » Easy Main Dish Recipes

    Feb 2, 2023 by Andrea· This post may contain affiliate links · 15 Comments

    Coq au Vin Blanc

    Jump to Recipe

    This dish is French country comfort food at it's finest. It's an elegant yet rustic meal that is prepared in one pot. Chicken braised in white wine with mushrooms and a touch of cream is a perfect slow-cooked meal that can be made ahead to save on time!

    coq au vin blanc on a dark ceramic serving dish with bacon bit and cauliflower puree on the side. Serving plates and wine are also shown.

    Traditionally a whole chicken cut into 8 pieces is used for Coq au Vin. I've simplified this recipe to use whole legs which are very economical. It also saves time by not having to cut up a chicken. This recipe can be made using any pieces from the bird. I do recommend using bone-in and skin-on for the best flavor. Skin can be removed after cooking if you prefer not to eat it.

    If you love braised chicken legs you must try my recipe for Spanish Chicken Legs.

    Jump to:
    • Why you will love this recipe
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips
    • What to serve with Coq au Vin Blanc
    • 📖 Recipe
    • 💬 Comments

    Why you will love this recipe

    • It serves as both a weekend family meal or a crowd-pleasing dish to serve to guests.
    • Everything is cooked in one pot or pan so clean up is minimal.
    • This dish is perfect for making ahead. The flavors deepen as it sits and warming it up is easy in the oven or on the stovetop.
    • Even the kids will love it! Don't worry, the cooking burns off the alcohol in the wine!
    • Perfect for cooking on a budget. If you are looking to impress your guests but don't want to spend a fortune, this dish has you covered!

    Ingredients and Substitutions

    All ingredients to make this recipe with labels.

    Please refer to the recipe card below for a full list of ingredients and quantities.

    • Whole chicken leg quarters - any chicken pieces can be used for this recipe however, it is recommended to use bone-in chicken for braising. Breast meat will be a bit drier so to help with that remove from the braising liquid after 40 minutes. If you prefer not to eat the skin, I still recommend leaving it on for the cooking process and removing before serving.
    • Mushrooms - if you don't care for mushrooms you can simply leave them out. You can also increase the amount of carrots or add an additional veg. like celery.
    • Bacon - bacon can be omitted for those who don't eat pork. Add 2 tablespoon of oil to the pan before heating and browning the chicken legs.
    • White wine - Chose a crisp, dry wine such as a dry Riesling, Sauvignon Blanc, Pinot Grigio, Pinot Gris, or Chablis. Red wine can also be used to create the classic Coq au Vin. Chose a fruitier medium bodied wine such as Pinot Noir, Zinfandel or Cotes du Rhone. No need to break the bank on wine either. A 10 to 12 dollar bottle that you would drink will do just fine.
    • All purpose flour - gluten free flour can be substituted.
    • Heavy cream for finishing is optional.

    How to make this recipe

    Please see full instructions in the recipe card below.

    Cooking the bacon, searing the chicken, and removing chicken from pan shown in a collage.

    Step 1 - Fry the bacon until crispy then remove from pan to a paper towel lined plate.

    Step 2 - Cook half the chicken pieces in the hot bacon grease until deep golden brown.

    Step 3 - Flip and brown the other side.

    Step 4 - Transfer chicken to a plate and repeat with remaining pieces.

    Sauteeing the vegetables, adding the flour and then the wine and chicken. Last step is the addition of cream to the sauce.

    Step 5 - Cook onions, carrots, and mushrooms until lightly browned and onions are soft. Add the garlic and continue cooking for another minute.

    Step 6 - Sprinkle flour over vegetables and continue cooking and stirring for one minute.

    Step 7 - Add white wine, broth, bay leaves and thyme. Then nestle in the chicken pieces. Bring to a simmer, cover and continue simmering gently for one hour or until the thickest part of the meat registers a minimum 165 degrees F.

    Step 8 - Transfer chicken to a plate or serving dish and tent with foil. Continue simmering the sauce until it is slightly thickened, about 5 to 10 minutes. Remove from heat and stir in half of the bacon, 2 tablespoon parsley, and the cream.

    To serve either pour sauce over chicken in a serving dish or nestle chicken pieces into the sauce. Sprinkle with remaining bacon and parsley.

    Expert Tips

    • Bone-in, skin-on dark chicken pieces are recommended for braising. White meat can be uses but will be drier and take less time to cook. Longer cooking times tenderize dark meat but dries out white meat.
    • Expensive wine isn't necessary. Choose a wine that you would drink but a 10 to 12 dollar bottle is just fine. I used a Spanish Sauvignon Blanc that was $10.
    Is Coq au Vin better with red or white wine?

    The most common version of coq au vin uses red wine. The red wine sauce, which usually includes tomato paste, has a richer, deeper flavor. Made with white wine, coq au vin has a lighter taste. Both are equally delicious and it all comes down to personal taste.

    What is traditionally served with Coq au Vin?

    Traditionally this dish is served with something starchy to soak up all the delicious sauce such as mashed potatoes, egg noodles, or crusty bread. Try a non-traditional side such as wild rice, quinoa, couscous, or orzo pasta for a modern twist.

    What wine goes well with Coq au Vin Blanc?

    A dry, crisp white wine is best for coq au vin blanc. Sauvignon Blanc, Pinot Grigio, Pinot Gris, dry Riesling. When choosing a wine always go with one you would be happy to drink.

    Nicely browned chicken legs on a bed of creamy white wine mushroom sauce with a bowl of cauliflower puree in the background.

    What to serve with Coq au Vin Blanc

    • Something to soak up the sauce such as mashed potatoes, rice, egg noodles, or crusty bread. If looking for a low-carb option try my Cauliflower and Celery Root Puree.
    • Add a bit of freshness with a simple green salad, Easy Fall Salad, or Brussels Sprouts and Apple Slaw.
    • Add an extra vegetable with simple green peas, steamed green beans, asparagus, or my Maple Bacon Brussels Sprouts.

    Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!

    Want to say thank you?

    📖 Recipe

    4 whole chicken legs on a bed of creamy white wine mushroom sauce.

    Coq au Vin Blanc (Chicken Braised in White Wine)

    A rustic yet elegant dish that is mouth-wateringly tender. Perfect for a Sunday family dinner or an impressive meal for guests.
    4.92 from 12 votes
    Print Pin Rate Save Saved!
    Course: Dinner
    Cuisine: French
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Servings: 4
    Calories: 577kcal
    Author: Andrea Mut
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    Ingredients

    • 4 large whole chicken legs, bone-in, skin on. (1.8 kg/4 lbs)
    • 1 teaspoon salt, divided
    • ½ teaspoon black pepper, freshly ground
    • 5 slices bacon, chopped
    • 1 large white onion, thinly sliced
    • 1 large carrot, sliced 1 cm thick (⅜ -inch)
    • 450 g cremini or white button mushrooms, quartered or halved if small.
    • 2 Cloves garlic, minced
    • 3 tablespoon all-purpose flour
    • 2 ½ cups dry white wine
    • 1 ½ cups chicken stock, low or no sodium
    • 1 teaspoon fresh thyme, minced or ¼ teaspoon dried
    • 2 bay leaves
    • 3 tablespoon fresh parsley, chopped and divided
    • ½ cup heavy cream, optional

    Instructions

    • Pat chicken dry with paper towel and sprinkle with salt and pepper. Set aside.
    • Cook bacon in a Dutch oven, or deep skillet with a lid, until crispy. With a slotted spoon, transfer bacon to a paper towel-lined plate; set aside.
    • Over medium-high heat, cook half of the chicken pieces, skin side down until browned, about 5 to 8 minutes. Flip chicken and brown the other side, about 5 minutes. Transfer to a plate and repeat with remaining chicken and transfer to plate.
    • Pour off all but one tablespoon of fat from pan, or add oil as necessary to achieve 1 tbsp. Reduce heat to medium. Add onions, carrots, and mushrooms and cook, occasionally stirring, until starting to lightly brown and onions are softened, about 10 minutes.
    • Stir in garlic and cook until it releases its fragrance, about 1 minute. Sprinkle flour over vegetables and cook, stirring, for 1 minute.
    • Stir in white wine, broth, bay leaves, and thyme scraping up any brown bits that may have accumulated.
    • Nestle in the chicken pieces with any juices and bring to a simmer. Cover and continue simmering gently for 1 hour or until the thickest part of the meat registers 165 degrees F.
    • Transfer chicken to a dish and tent with foil. Bring back to simmer and cook until sauce is thickened. Remove from heat and stir in half of the bacon, 2 tablespoon parsley, and heavy cream, if using. Taste and season with salt and pepper. To serve either pour sauce over the chicken or pour sauce into a serving dish and place chicken on top. Sprinkle with the remaining bacon and parsley.

    Notes

    What wine to use - A dry, crisp white wine is best for coq au vin blanc such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, and dry Riesling. Choose a wine you would be happy to drink but it doesn't need to be expensive. I used a $10 bottle of Sauvignon Blanc.
    Make ahead instructions - Prepare the dish up to and including step 7. Follow directions in step 8 but reserve the final addition of bacon and parsley. Store, covered, in the fridge for up to 3 days. Remove from fridge one hour before reheating. Preheat oven to 350 degrees F. Bake, covered, for 30 to 40 minutes or until chicken and sauce are heated through.
    Storage - Leftovers can be stored in the fridge for 3 days or frozen in an airtight container for 3 months.
    Nutritional Facts - are based on 4 generous portions and are an estimate only using an online calculator. The calculations include chicken skin and heavy cream.

    Nutrition

    Serving: 1serving | Calories: 577kcal | Carbohydrates: 17g | Protein: 52g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 197mg | Sodium: 1463mg | Potassium: 1259mg | Fiber: 3g | Sugar: 7g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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    Reader Interactions

    Comments

      4.92 from 12 votes (4 ratings without comment)

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    1. Laura says

      March 17, 2023 at 6:38 am

      5 stars
      Fabulous recipe and so easy to make. After cooking, I removed all the bones to make broth and served the chicken and sauce over buttery cauliflower rice and green peas. Freezes beautifully. Thanks Andrea, another winner!

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      • Andrea says

        March 17, 2023 at 7:04 am

        Sounds delicious! So happy you enjoyed it and thanks for commenting!

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    2. Paola says

      February 25, 2023 at 8:41 pm

      5 stars
      This was a hit! I added some Brussels for leafy greens and then put it on a bed of mashed butternut squash (a favourite in this house).
      Phenomenal! I think next time I’ll make with just the thighs - my favourite cut. Thank you!

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      • Andrea says

        February 26, 2023 at 7:54 am

        Sounds delicious! I'm So happy you and the family enjoyed it. Thanks so much for commenting!

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    3. Barbara says

      February 14, 2023 at 7:59 am

      5 stars
      Really enjoyed it. Full of flavour and so easy. Made it with breasts because that is what I had. Will try legs next time.
      You are always my go to for recipes.

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      • Andrea says

        February 14, 2023 at 8:24 am

        So happy you enjoyed it Barbara!

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    4. Jose says

      February 10, 2023 at 11:24 am

      5 stars
      Hi Andrea,
      A great recipe. The sauce is delicious. Next time I will use chicken thighs as the legs I purchased must have belonged to Olympic runners. I also noticed the garlic missing in the recipe. But the ingredients photograph clearly show two cloves.
      Thank you!

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      • Andrea says

        February 11, 2023 at 8:03 am

        I'm so happy you enjoyed it Jose! My apologies for the missing garlic. I have since added it. Thanks for commenting!

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    5. Stephanie says

      February 09, 2023 at 4:18 pm

      Looks delicious but I can't see how much garlic

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      • Andrea says

        February 10, 2023 at 8:07 am

        Thank you for catching that! It's 2 cloves, minced. The recipe has been updated 😊

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    6. Marlene says

      February 06, 2023 at 7:09 pm

      5 stars
      This was amazing! Thank you Andrea, I love your recipes!! 😋

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    7. Louise says

      February 03, 2023 at 7:42 pm

      5 stars
      I cannot wait to try your recipe for Coq au Vin Blanc! I prefer this over the Vin Rouge version.
      I so appreciate receiving your recipes in my e-mail.
      Thanks so much, Andrea.

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    8. Cindy B says

      February 03, 2023 at 1:40 pm

      5 stars
      I have not made this yet, but I'm looking forward to it. The recipe sounds delicious and I've added the items to my shopping list.
      I do want to thank you for including information about the wine, which is especially helpful for me since I don't drink wine.

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      • Andrea says

        February 03, 2023 at 2:10 pm

        I'm so glad it is helpful. Let me know how it turns out when you make it!

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    9. Kim Pines says

      February 03, 2023 at 9:39 am

      5 stars
      Can't wait to try it.

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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