Coq Au Vin Blanc
Elevate your dinner table with the timeless elegance of Coq Au Vin Blanc, a lighter, white wine-infused twist on the French classic. This comforting one-pot recipe features tender, seared chicken thighs simmered to perfection in a fragrant sauce of dry white wine, chicken stock, shallots, and fresh herbs. Earthy mushrooms, sweet carrots, and savory garlic deepen the flavors, creating a harmonious dish that’s both hearty and refined. With just 20 minutes of prep and the simplicity of a Dutch oven, this recipe is perfect for an easy yet impressive meal. Serve this French-inspired masterpiece with crusty bread or creamy mashed potatoes, and garnish with fresh parsley for a beautiful finishing touch. Perfect for cozy family dinners or entertaining guests, Coq Au Vin Blanc brings rustic charm and sophistication to your table.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Shallots (sliced)
- 4 pieces Garlic cloves (minced)
- 3 pieces Carrots (sliced into rounds)
- 2 cups Button mushrooms (halved)
- 3 cups Dry white wine (e.g., Chardonnay or Sauvignon Blanc)
- 1 cup Chicken stock
- 4 pieces Fresh thyme sprigs
- 1 piece Bay leaf
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for 5-6 minutes per side until golden brown. Remove from the pot and set aside.
Reduce the heat to medium and add butter to the pot. Once melted, add the sliced shallots and cook for 3 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the carrots and mushrooms to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 5 minutes to evaporate some of the alcohol.
Stir in the chicken stock, thyme sprigs, and bay leaf. Return the seared chicken thighs to the pot, skin-side up, ensuring they are partially submerged in the liquid.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and cook for 30-35 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning with more salt and pepper if needed. Discard the thyme sprigs and bay leaf.
Serve the Coq Au Vin Blanc hot, garnished with fresh parsley. Pair with crusty bread, mashed potatoes, or rice for a complete meal.
Nutrition Facts
Calories |
3220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 3331 mg | 145% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 27.3 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 293 mg | 23% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4098 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
