Coq Au Vin Blanc Chicken with White Wine
Transform your dinner table with the elegance of Coq Au Vin Blanc, a French-inspired chicken recipe simmered in the delicate flavors of dry white wine, aromatic vegetables, and fresh herbs. This one-pot masterpiece combines tender bone-in chicken thighs and drumsticks with crispy pancetta, golden-brown cremini mushrooms, and a rich, velvety wine-infused sauce. A touch of butter and a sprinkle of flour give the dish its luxuriously silky texture, while thyme and bay leaves add layers of depth. Perfect for cozy family dinners or special occasions, serve this savory delight alongside mashed potatoes or crusty bread to soak up every drop of the irresistible sauce. With just 20 minutes of prep time and a simmer-to-perfection finish, Coq Au Vin Blanc is your ticket to a comforting yet sophisticated meal that will impress any crowd.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs and drumsticks
- 4 oz Pancetta, diced
- 1 large Yellow onion, finely chopped
- 2 medium Carrots, sliced into 1/2-inch rounds
- 1 piece Celery stalk, sliced into 1/2-inch pieces
- 4 cloves Garlic cloves, minced
- 2.5 cups Dry white wine
- 1.5 cups Chicken stock
- 4 sprigs Fresh thyme sprigs
- 2 leaves Bay leaves
- 8 oz Cremini mushrooms, sliced
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- 2 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs and drumsticks with salt and black pepper on both sides.
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove from the pot and set aside on a plate lined with paper towels.
Increase the heat to medium-high and add another tablespoon of olive oil to the same pot. Sear the chicken pieces, skin-side down first, until golden brown, about 4-5 minutes per side. Work in batches if necessary to avoid overcrowding. Remove the chicken and set aside.
In the same pot, melt 1 tablespoon of butter. Add the onions, carrots, celery, and garlic, sautéing until softened and fragrant, about 5-6 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the white wine, scraping the bottom of the pot to deglaze and lift up any browned bits for flavor. Let the wine simmer for 2-3 minutes.
Stir in the chicken stock, thyme sprigs, and bay leaves. Bring the mixture to a gentle simmer.
Return the chicken pieces to the pot, nestling them into the liquid along with any juices from the plate. Cover the pot with a lid and reduce the heat to low. Let it simmer for 40-50 minutes, until the chicken is tender and cooked through.
While the chicken cooks, in a separate skillet, melt the remaining tablespoon of butter over medium heat. Add the mushrooms and sauté until golden and tender, about 6-7 minutes. Season lightly with salt and pepper. Set aside.
After 50 minutes, check the chicken for doneness. If fully cooked, remove the thyme sprigs and bay leaves from the pot. Stir in the sautéed mushrooms and crispy pancetta.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley if desired. Pair with mashed potatoes, crusty bread, or a side of steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 4848 mg | 211% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 22.4 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 321 mg | 25% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3360 mg | 71% | |
*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.
