White Wine Coq Au Vin
Indulge in the elegant flavors of White Wine Coq Au Vin, a lighter twist on the French classic that trades rich red wine for a crispy, aromatic dry white wine like Sauvignon Blanc. This soul-warming dish combines tender, golden-seared chicken thighs with a medley of fresh vegetables—carrots, celery, onions, and earthy mushrooms—simmered in a creamy blend of white wine, chicken stock, and fragrant herbs like thyme and bay leaves. The result? A vibrant, silky sauce that pairs beautifully with crusty bread, mashed potatoes, or steamed rice. Perfect for cozy family dinners or an impressive dinner-party centerpiece, this recipe is a celebration of simple, rustic French cooking. With just 20 minutes of prep time and a one-pot cooking method, it’s as fuss-free as it is flavorful. Garnish with a sprinkle of fresh parsley for the finishing touch! Keywords: White Wine Coq Au Vin, French chicken stew, white wine braised chicken, one-pot chicken recipe, cozy dinner ideas.
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Recipe Information
Ingredients
- 6 Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 Yellow onion, diced
- 3 Carrots, peeled and sliced
- 2 Celery stalks, sliced
- 4 Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 2 cups Dry white wine (e.g., Sauvignon Blanc)
- 2 cups Chicken stock
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 8 ounces Mushrooms, sliced
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Season the chicken thighs generously with salt and ground black pepper on both sides.
In a large Dutch oven or heavy-bottomed pan, heat olive oil over medium-high heat. Sear the chicken thighs, skin-side down first, until golden brown (about 5 minutes on each side). Remove the chicken and set aside.
In the same pan, melt the butter. Add the diced onion, sliced carrots, and celery, cooking until softened (about 5 minutes). Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook off the raw flour taste.
Slowly pour in the white wine, stirring to deglaze the bottom of the pan. Bring the mixture to a simmer, allowing the wine to reduce by half (about 5 minutes).
Add the chicken stock, bay leaves, and fresh thyme sprigs. Stir to combine.
Return the seared chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the liquid.
Cover the pot and reduce the heat to low. Simmer gently for 30 minutes.
Add the sliced mushrooms to the pot, stirring gently. Continue to cook uncovered for another 15-20 minutes, or until the sauce thickens slightly and the chicken is tender.
Adjust seasoning with additional salt and pepper as needed. Remove the bay leaves and thyme sprigs before serving.
Garnish with chopped parsley and serve hot with crusty bread, mashed potatoes, or rice.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.8 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 957 mg | 20% | |
*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.
