Chicken Coq au Vin Blanc. (Chicken in White Wine Sauce)
Comfort food at its finest, this easy and succulent chicken dish is perfect for a casual family dinner or for entertaining a couple of friends.
In the summertime we prefer using this white wine recipe because it’s a lighter version of the traditional recipe which uses red wine.
I picked up six whole chicken legs that had been reduced for quick sale and this meal for four, came together for less than $30 (including the side of broccolini & carrots)!
What do you serve with Coq au Vin Blanc?
- We served this dish with some roasted carrots, broccolini and a loaf of crusty bread for mopping up the luscious wine sauce
- It is also traditionally served with a starch such as potatoes (roasted or mashed) or over rice.
What type of wine is best for this recipe?
- We recommend a using a dry white wine. We used a Chardonnay, but a Sauvignon Blanc or Pinot Gris is also an excellent choice.
- Never use a cooking wine and always use a wine you like and would drink!
Watch how easy this chicken recipe comes together here.
Coq au Vin Blanc
- 6 chicken legs skin-on, bone-in, divided into thighs and drumsticks
- ¼ tsp salt
- ½ tsp freshly ground pepper
- 4 slices bacon
- 1 pound cremini mushrooms sliced
- 3 celery stalks chopped
- 1 onion diced
- 2 garlic cloves minced
- 1 ½ cups dry white wine like a Chardonnay or a Sauvignon Blanc
- ½ tbsp fresh thyme leaves plus 1 tsp for finishing
- 1 tbsp chopped fresh rosemary
- ½ cup 35% cream
- Season chicken with salt and pepper, set aside.
- Heat a large nonstick skillet over medium heat. Add the bacon slices and cook until crisp, 6 to 8 minutes.
- Use a slotted spoon to remove the bacon strip to a paper towel lined plate.
- Pour the bacon fat into a 5 or 6 Qt. sauté pan or rondeau with a lid and heat over medium-high heat for one minute.
- Add chicken, skin-side down, to the pan and cook until golden brown, about 4 minutes. Flip and cook for 4 minutes more.
- Remove chicken to a plate (or ¼ sheet pan), cover and set aside.
- Add mushrooms, celery, onion to the pan and cook, stirring occasionally, until the onions have softened, and the mushrooms have browned, 6 to 8 minutes. Add the garlic and cook for 1 minute more.
- Add wine, ½ tbsp thyme, and rosemary. Bring to a boil, then reduce heat to medium-low.
- Add the chicken and any juice on the plate, cover, then simmer until chicken is cooked through, about 20 minutes or until the thigh registers a temperature of 170°F.
- Remove chicken to a platter and cover.
- Stir cream into sauce and vegetables. Gently boil until mixture is slightly thickened, about 5 minutes.
- Nestle chicken back into the sauce, sprinkle with remaining 1 tsp of thyme.
- Serve and enjoy. Bon Appetit!
Hope you enjoy my Chicken Coq au Vin Blanc recipe!
If you try it, we would love it if you leave us a comment and a rating.
Have a delicious day! James (aka Zimmy) & Elaine
You may also like these other baked chicken recipes:
- Greek Chicken and Orzo Skillet
- Baked Harissa Spiced Chicken
- White Wine Chicken and Chorizo Stew
- Moroccan (Inspired) Chicken & Rice
Cooked on my Hestan Dual Fuel Range using the Hestan Culinary Thomas Keller Insignia 6 Qt Rondeau and 12.5” Universal Lid. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.
[…] Chicken Coq au Vin Blanc […]