Coq Au Vin Blanc is a succulent chicken stew made with white wine instead of red wine like its more famous cousin, Coq au Vin.
A classic French dish, each forkful melts in your mouth and is so fragrant and flavorful. I confess, I actually prefer Coq au Vin Blanc to the traditional Coq au Vin , made with red wine. The flavor is lighter and incredibly indulgent.
This dish is as pretty to serve, with its caramelized pearl onions, meaty mushrooms and tender pieces of chicken, as it is to enjoy. The perfect dish for a Sunday family lunch or a dinner party. If you are looking for a dish to impress that doesn't require you working away in the kitchen while your guests are there - this is it!
Coq au Vin Blanc sounds fancy but the dish can actually be made rather simply. The chicken is seared, then braised, in a luscious white wine sauce with pork belly, mushrooms and beautiful pearl onions. Absolutely delightful!
Elevated to a French Culinary superstar recipe by the likes of Julia Child and Jacques Pépin, Coq au Vin, and Coq au Vin Blanc, is the kind of dish to solicit "ooohs and ahhs" when brought to the table.
This French chicken recipe takes you through, step by step, how to make a delicious Coq au Vin Blanc, made simple. Even a fledgling cook will be able to master this one!
Frequently Asked Questions:
The direct translation of Coq au Vin is Rooster in White Wine Sauce.
Coq au Vin is made with chicken. In Burgundy, France, the tradition was to make this dish with male Chicken (the rooster) because the slow braising technique works well on tough meats. Today, Coq au Vin is made with chicken and is incredibly tender.
Coq au vin is a fragrant, savory stew of chicken pieces simmered for hours in a white wine sauce. The sautéed bacon, mushrooms, carrots and pearl onions create for layers of flavor that melt in your mouth. Absolutely delicious!
Braising is a dual cooking technique that works very well for large, or tough cuts of meat. First you sear the meat at a high heat to seal in the juices and then you add liquid and bake for an extended amount of time. The meat is not fully immersed in the liquid as it would be a stew.
The recipes are very similar however Coq au Vin Blanc is made with white wine and chicken stock , while classic Coq au Vin is made with Red wine.
Equipment Needed:
Big Dutch Oven (at least 5.5 Quarts - or else you can divide between 2 dutch ovens if needed)
Paper towels (essential for getting a good sear on the meat - dry meat sears beautifully)
Rubber spatula ( key for getting the good bits stuck on the bottom of the pan into the sauce)
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Ingredients
Coq au Vin (serves four to six)
- 2, 3-4 lbs Whole Chicken or 6 lbs of a variety of chicken pieces (skin-on chicken Thighs, chicken breasts and legs)
- ½ cup chopped bacon or lardons (I used Ventrêche for this recipe - pork belly added great flavor)
- 16 oz mushrooms (any kind will do, button mushrooms or cremini mushrooms are the classic, but a wild mushroom mix (like this one with Hen of the Wood, trumpet royal and clamshell mushrooms, is wonderful and adds great texture to the dish)
- 8 oz white pearl onions, left whole (if you don't have access to pearl onions, chopped onion works well too)
- ¼ cup dry vermouth
3 cups white wine (Chardonnay is the traditional choice - the dish originates from Burgundy)
1 cup of chicken stock (plus and additional cup if need depending on the volume of your chicken) - 1 stick of butter plus 1 tbsp butter (soft but not melted!) for the beurre manié
- 1 tbsp of flour
- 2 tbsp olive oil
- 2 tbsp sugar
- 1 tbsp salt ( I love to use flaky French salt like sel de Camargue or Guérand)
- 4 garlic cloves, sliced
- 3 carrots, diced (about 1 cup)
- 3 branches of celery, diced (about one cup)
Bouqet Garni
- 2 sprigs each of fresh thyme and rosemary
2 bay leaves (Make sure to take the bay leaf out after cooking if you do not tie up your bouquet garni)
1 star anise (same, must be taken out at the end!) - (wrap in cheese cloth if you don't wan't the pieces of rosemary to separate in the sauce but this is not necessary)
- ¾ cup of flat leaf parsley, chopped, for garnish
Instructions:
*Le Chef's Wife tip: La Mise en Place: always read the entire recipe fully before beginning to cook, and pre-chop your vegetables and meat before you turn the heat on. This simple tip has removed so much stress for me in the kitchen!
- Preheat your oven to 350 degrees Fahrenheit.
- If you are starting with a whole chicken, break the chicken into pieces. Start by dislocating the legs (twist and they will pop out easily) and then cut off the wings from the base. Slice the breast meat away into two filets, leaving the skin on.
- *Very important* Pat the skin dry with a paper towel. This will help it to get a nice sear.
- In a Dutch oven over medium-high heat drizzle the olive oil.
- Once the olive oil begins to heat, add the chicken pieces, skin down.
- Sear chicken pieces skin down over medium high heat until they become golden brown. You will likely need to do this in two batches. You don't want to crowd the chicken or it won't sear properly.
- Remove the chicken and set aside on a plate.
- Use the rubber spatula to unstick the pieces leftover on the bottom of the pan - you will want those flavors in the sauce!
- Bring the range down to medium heat and add the pork belly. Sautée until it browns.
- Add the onions, garlic and sautée for a few minutes, stirring constantly. Use your rubber spatula to constantly scrape the bottom of the pan to get all the flavorful bits into the mixture.
- Sprinkle over the sugar and add the butter. Stir
- Once the onions are translucent (they will shine beautifully!), add in the chopped carrots and celery. Stir for a few minutes.
- Then add in the mushrooms and stir gently until they soften.
- Deglaze the pan with the dry vermouth and scrape the bottom with a spatula ( did I mention the brown bits is where all the flavor comes from?)
- Pour in the chicken broth.
- Add the bouqet garni and all of the wine. Bring back to a simmer.
- Add in the Beurre Manié and stir. This is key for having a rich, unctuous sauce.
How to make Beurre Manié
Beurre Manié (beurre manie) directly translates to "kneaded butter" and is an essential kitchen trick for thickening a sauce.
Made with equal parts softened butter and flour. Simply put 1 tbsp soft butter (not melted!) in a bowl with 1 tbsp flour and mix together with a fork until you create a pomade.
Braising the Coq au Vin Blanc
- Set chicken pieces back in the Dutch oven on top of the vegetable garnish.
- Cook on the middle rack of your preheated oven, uncovered for two hours. (Why uncovered? The sauce reduces better!)
- *If you are serving the dish with mashed potatoes - you will want to begin the mashed potatoes while the Coq au Vin is in the oven.
- Check the chicken every half hour or so. Carefully move the pieces around so that each piece of chicken is covered with the sauce.
- There should be a generous amount of liquid left in the pot, surrounding the chicken. Add more warmed chicken stock if you need to.
- After the 2 hours are up, remove from the oven. Discard the bouqet garni.
- Allow to rest for at least a half hour before serving.
- This dish is also amazing the next day if you are preparing in advance.
Plating the Coq au Vin Blanc
You can choose to individually plate each serving, but I love bringing this impressive meal to the table in a serving dish and serving family style.
After the dish has rested, remove the Chicken Pieces from the dutch oven and place on a serving platter.
Ladle the sauce over the chicken pieces on the platter.
Sprinkle with the parsley and serve immediately.
How to thicken a sauce that is too liquid
If you see that the sauce is too liquid once the 2 hours are up, remove the chicken pieces and set aside.
Put the sauce back on the stove top over medium for 5 minutes to allow the sauce to further reduce.
If needed, you can make some more beurre manié and add a little more to the sauce while stirring rapidly.
Side Dishes
I like to serve this dish with Le Chef's mashed potatoes. The creamiest mashed potatoes you have ever tasted!
Egg noodles or a simple green salad are also great side dishes for coq au vin blanc.
I highly recommend making French Baguettes to accompany this recipe - you will want some crusty bread to sop up all the delicious sauce!
Wine pairing with Coq au Vin Blanc
The recipe originates in Burgundy, France so it would have traditionally been made, and served with the wine of the region, Chardonnay.
You can make this recipe with a table wine, but I recommend a good bottle of wine to serve with the meal.
A lightly oaked Sauvignon Blanc (Sancerre) or Chenin Blanc (Vouvray) would also be delicious. The sauce can be rather rich you so need a wine with some strength to it. A dry riesling could also be tasty!
Coq au Vin cooking class
Do you want to learn to make an authentic Coq au Vin (Rouge) with Le Chef and I walking you through every step? Become a French cooking pro with our the recording of our cooking class. The class is full of Chef's cooking tips and snippets of French language and lifestyle.
Class includes:
- 1.5 hour cooking demonstration
- Q&A
- A downloadable Checklist of French Riviera Cooking Pantry Essentials
- Lifetime replay so that you can go back and watch the class anytime
Coq au Vin Cooking Class Recording
Other Le Chef's Wife Recipes you will enjoy
La Daube Provençale made simple
One pot cheesy chicken and orzo
Mediterranean Branzino Filet Recipe with Vierge Sauce
Roasted Duck Magret with Apples and Squash
Please let me know if you make any of these dishes, it makes me so happy to read your comments on my blog or on Le Chef's Wife Instagram or Pinterest.
Bon Appétit,
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this recent Washington Post Article. We were recently featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
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Coq au Vin Blanc
- Prep Time: 20
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 4-6 1x
- Category: Mains
- Method: Braised
- Cuisine: French
Description
Coq Au Vin Blanc is a French recipe for a succulent chicken stew made with white wine.
A classic French dish, each forkful melts in your mouth and is so fragrant and flavorful. I confess, I actually prefer Coq au Vin Blanc to the traditional Coq au Vin , made with red wine. The flavor is lighter and incredibly indulgent.
Ingredients
- 2, 3-4 lbs Whole Chicken or 6 lbs of a variety of chicken pieces (skin-on chicken Thighs, chicken breasts and legs)
- ½ cup chopped bacon or lardons (I used Ventrêche for this recipe - pork belly added great flavor)
- 16 oz mushrooms (any kind will do, button mushrooms or cremini mushrooms are the classic, but a wild mushroom mix (like this one with Hen of the Wood, trumpet royal and clamshell mushrooms, is wonderful and adds great texture to the dish)
- 8 oz white pearl onions, left whole (if you don't have access to pearl onions, chopped onion works well too)
- ¼ cup dry vermouth
3 cups white wine (Chardonnay is the traditional choice - the dish originates from Burgundy)
1 cup of chicken stock (plus and additional cup if need depending on the volume of your chicken)
1 stick of butter plus 1 tbsp butter (soft but not melted!) for the beurre manié - 1 tbsp of flour
2 tbsp olive oil
2 tbsp sugar - 1 tbsp salt ( I love to use flaky French salt like sel de Camargue or Guérand)
4 garlic cloves, sliced
3 carrots, diced (about 1 cup) - 3 branches of celery, diced (about one cup)
- Bouqet Garni made of the below:
- 2 sprigs each of fresh thyme and rosemary
2 bay leaves (Make sure to take the bay leaf out after cooking if you do not tie up your bouquet garni with cheese cloth)
1 star anise (same, must be taken out at the end!) - ¾ cup of flat leaf parsley, chopped, for garnish
Instructions
*Le Chef's Wife tip: La Mise en Place: always read the entire recipe fully before beginning to cook, and pre-chop your vegetables and meat before you turn the heat on. This simple tip has removed so much stress for me in the kitchen!
- Preheat your oven to 350 degrees Fahrenheit.
- If you are starting with a whole chicken, break the chicken into pieces. Start by dislocating the legs (twist and they will pop out easily) and then cut off the wings from the base. Slice the breast meat away into two filets, leaving the skin on.
- *Very important* Pat the skin dry with a paper towel. This will help it to get a nice sear.
- In a Dutch oven over medium-high heat drizzle the olive oil.
- Once the olive oil begins to heat, add the chicken pieces, skin down.
- Sear chicken pieces skin down over medium high heat until they become golden brown. You will likely need to do this in two batches. You don't want to crowd the chicken or it won't sear properly.
- Remove the chicken and set aside on a plate.
- Use the rubber spatula to unstick the pieces leftover on the bottom of the pan - you will want those flavors in the sauce!
- Bring the range down to medium heat and add the pork belly. Sautée until it browns.
- Add the onions, garlic and sautée for a few minutes, stirring constantly. Use your rubber spatula to constantly scrape the bottom of the pan to get all the flavorful bits into the mixture.
- Sprinkle over the sugar and add the butter. Stir
- Once the onions are translucent (they will shine beautifully!), add in the chopped carrots and celery. Stir for a few minutes.
- Then add in the mushrooms and stir gently until they soften.
- Deglaze the pan with the dry vermouth and scrape the bottom with a spatula ( did I mention the brown bits is where all the flavor comes from?)
- Pour in the chicken broth.
- Add the bouqet garni and all of the wine. Bring back to a simmer.
- Add in the Beurre Manié and stir. This is key for having a rich, unctuous sauce.
- How to make Beurre Manié:
- Beurre Manié (beurre manie) directly translates to "kneaded butter" and is an essential kitchen trick for thickening a sauce.
- Made with equal parts softened butter and flour. Simply put 1 tbsp soft butter (not melted!) in a bowl with 1 tbsp flour and mix together with a fork until you create a pomade.
- Braising the Coq au Vin Blanc:
- Set chicken pieces back in the Dutch oven on top of the vegetable garnish.
- Cook on the middle rack of your preheated oven, uncovered for two hours. (Why uncovered? The sauce reduces better!)
- *If you are serving the dish with mashed potatoes - you will want to begin the mashed potatoes while the Coq au Vin is in the oven.
- Check the chicken every half hour or so. Carefully move the pieces around so that each piece of chicken is covered with the sauce.
- There should be a generous amount of liquid left in the pot, surrounding the chicken. Add more warmed chicken stock if you need to.
- After the 2 hours are up, remove from the oven. Discard the bouqet garni.
- Allow to rest for at least a half hour before serving.
- This dish is also amazing the next day if you are preparing in advance.
- Plating the Coq au Vin Blanc
- You can choose to individually plate each serving, but I love bringing this impressive meal to the table in a serving dish and serving family style.
- After the dish has rested, remove the Chicken Pieces from the dutch oven and place on a serving platter.
- Ladle the sauce over the chicken pieces on the platter.
- Sprinkle with the parsley and serve immediately.
Notes
How to thicken a sauce that is too liquid
If you see that the sauce is too liquid once the 2 hours are up, remove the chicken pieces and set aside.
Put the sauce back on the stove top over medium for 5 minutes to allow the sauce to further reduce.
If needed, you can make some more beurre manié and add a little more to the sauce while stirring rapidly.
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