Simple Coq Au Vin Blanc

Cooking with wine, perfect for date night, girls’ night, or game family night

Growing up, I loved being in the kitchen but rarely experimented. Once on my own, I discovered how expensive cooking could be, so I sought cheap, delicious, and filling cuisines. Inspired by chefs like Ina Garten, Emeril Lagasse, and Rachel Ray, I decided to explore French cooking, particularly Julia Child’s. Her focus on simple ingredients and mood-boosting meals resonated with me. I worked my way through her cookbook, culminating in coq au vin—chicken braised in wine with brandy, vegetables, and bacon. This flavorful dish became my signature meal, perfect for gaming nights with friends and family gatherings. A vegetarian version can be made with portobello mushrooms instead of chicken and without bacon. Served over rice, potatoes, or polenta, and with plenty of bread for the delicious sauce, it’s a comforting and affordable feast.

Tips and Tricks

Lets your chicken chill in the fridge

This is a trick you should use for any skin-on chicken cooking. If you want crispy skin while baking, pat the chicken dry. Then place it in the fridge for up to 2 hours. This applies to chicken parts before cooking.

Searing the chicken

Traditionally Coq au vin is done in a large pot. Ideally, it would be large enough to cook all the ingredients while pushing some to the side. If you don’t have a large enough pan, you can sear them in batches. Be sure to have a wire cooking rack sitting on a baking sheet to hold chicken

easy coq au vin blanc

Prep time: 30 minutes  | Cook time: 45 minutes | Serving size: 4-6 

Gather

• 4-6 bone-in, skin-on chicken thighs. You can also use chicken parts (drumsticks, chicken quarters etc) but cook time may vary.
• Salt and  ground pepper to taste
• ¼ cup all-purpose flour 
• 1 tablespoon olive oil
• 4 slices bacon, chopped into ½-inch pieces
• 8 ounces cremini or baby bella mushrooms, sliced
• 2 celery stalks, chopped
• 2 carrots peeled and chopped
• 6  cloves of garlic,  peeled and minced
• 4 shallots peeled and quartered or one large onion, chopped
• 1 ½ cups white wine (I used a Pinot Grigio)
• 2 fresh thyme sprigs 
• 1  fresh rosemary spring 
• ½ cup heavy cream
• Fresh parsley for garnish

Follow

1. Season chicken with salt and pepper and dredge with flour on both sides. Shake excess off and set aside.
2. Heat a large dutch oven or deep skillet with the olive oil over medium to medium-high heat. Add the bacon and cook until almost crisp, 5 to 10 minutes. ( you can drain excess fat, but reserve at least 2 tablespoons).
3. Add mushrooms, celery, carrots, garlic, and onions (or shallots) and continue cooking. Stir often until bacon is crisp and mushrooms are browned about 5 to 10 min.
4. Sear the chicken: See searing instructions below – either sear together in one pot or in batches.
5. Transfer chicken to a plate before adding the cream. Add cream to pan and stir. 
6. Boil until mixture is slightly thickened, about 5 minutes. Return chicken to pan.
7. Serve with my cauliflower polenta, mashed potatoes, or even egg noodles, and enjoy with the remainder of your white wine. 

searing instructions

ONE POT

1. Push the vegetables and bacon to the side of the pan. 
2. Add chicken skin-side down to the empty side of the pan (or to an empty pan), and cook until golden brown, about 4- 6 minutes per side. Be sure to slightly press on the chicken to ensure contact with the skillet.
3. Add wine, thyme, and rosemary. Sip some wine.
4. Bring to a boil, then reduce heat to medium-low, be sure to scrape the bottom of the pan. 
5. Simmer until chicken is cooked through and mixture has reduced and is saucy, 15 to 20 minutes.
6. Return to Step 5

BATCH COOKING 

1. If you do not have a large enough pan, feel free to remove vegetables and set them aside while you brown the chicken. 
2. You may need to add a little more oil to the pan if you do this. Wait until that oil heats up then add chicken skin-side-down. Cook until golden brown 4-6 mins per side 
3. Remove chicken from large skillet. Add vegetables back in.
4. Add wine, thyme, and rosemary. Sip some wine.
5. Scrape the sides and return chicken to the skillet, skin-side-up. Bring to a boil and then reduce heat to a low simmer. 
6. Simmer until chicken is cooked through and mixture has reduced and is saucy about 15 to 20 minutes.
7. Return to Step 5