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Coq au Vin Blanc is one of those rare dishes that is dinner party elegant, but also homey and comforting. A simplified version of the French classic, this rich and deeply savory dish requires just a few simple, easy to find ingredients and a little bit of time.
Straying from a few of the traditional Coq au Vin ingredients: I swapped in white wine for red, used only chicken thighs instead of a variety of chicken pieces, and exchanged shallots for often elusive pearl onions. Though the ingredients and techniques are simpler, I promise you won’t have to sacrifice a bit of flavor.
Table of Contents
You’ll cook this dish in stages using just one pot. First searing bone-in skin-on chicken thighs in bacon fat until golden brown then braising until meltingly tender in a savory fusion of wine, broth, mushrooms and a blend of aromatics. Serve with crusty bread or mashed potatoes because you won’t want to miss a drop of the luscious sauce.
Ingredients You Need to Make Coq au Vin Blanc
- Bone-in Skin on Chicken Thighs: Buy thighs of similar size for even cooking.
- Bacon: Thick cut bacon is best for cutting into lardons. (see image below)
- Shallots: Or pearl onions, your choice.
- Yellow Onion: Look for a firm onion with shiny skin.
- Garlic: Look for a plump head of garlic with smooth, tight skin.
- Mushrooms: Button mushrooms or cremini mushrooms, your choice.
- Dried Thyme Leaves: Or fresh thyme leaves and sprigs for garnish if you like.
- Dry White Wine: Sauvignon Blanc, Pinot Gris, Pinot Blanc or other dry white wine.
- Chicken Broth: Or chicken stock.
- Butter: Salted or unsalted, whatever you have on hand.
- Fresh Parsley: For garnish, optional.
- Thyme Sprigs: For garnish, optional.
Traditional Flavors, Simplified Method
Often Coq au Vin Blanc preparation begins with the chicken marinating overnight. I’ve included this as a recipe option, but it’s not a necessity. Renowned for their flavor and tenderness, chicken thighs absorb ample flavor during the braise and don’t require extra marinating time. This same day method is convenient for times when you want an easy and elegant meal for family, friends, and special occasions.
Instead of red wine, you’ll use a dry white wine such as Sauvignon Blanc, Pinot Gris, or Pinot Blanc. I don’t recommend Chardonnay with its low acidity and characteristic oaky flavor.
Though pearl onions are traditional in this dish, they can be a challenge to find. Shallots on the other hand are easy to find and make a great stand in with their mild, sweet flavor. That said, if you do come across pearl onions (fresh or frozen), they do add a lovely visual element to the dish.
For ease and even cooking, I’ve broken from tradition, opting for just bone-in, skin-on chicken thighs instead of the various pieces of a cut up whole chicken.
I skipped the brandy flambé, a risky method that many home cooks, including me, aren’t interested in.
Following tradition, the chicken, mushrooms and aromatics sauté in the flavorful fat rendered from bacon lardons.
Reducing the sauce at the end until thick and creamy avoids the use of any thickeners like flour or cornstarch. In lieu of heavy cream, swirling in a couple of tablespoons of butter before serving adds extra richness.
FAQ:
Round out the meal with a simple green salad with Champagne Vinaigrette or this Arugula Salad and Mashed Red Potatoes or crusty bread. For an extra decadent meal, serve alongside Gratin Dauphinois.
Dry white wine is the best choice for Coq au Vin Blanc. Dry white wines like Sauvignon Blanc, Pinot Gris, or Pinot Blanc aren’t sweet, but crisp and acidic. Remember that cooking wine intensifies rather than dulls its flavor, so be sure to use a wine that you’d be happy to drink by the glass.
Alcohol does not cook out quickly. According to the US Department of Agriculture, up to 75% of the alcohol remains even after a flambé! With the 30 minute cooking time, about 65% of the alcohol will remain (it takes 2 1/2 to 3 hours to cook it out completely).
Coq au Vin is typically prepared with the various individual pieces of a cut-up chicken. However, here it’s simplified just using just bone-in skin-on chicken thighs, for ease and even cooking.
How to Make Coq au Vin Blanc
Step 1: In a large, heavy bottomed pot, cook bacon lardons until crisp. Remove with slotted spoon.
Step 2: Brown seasoned chicken thighs on both sides in hot bacon fat and transfer to platter.
Step 3: Add shallots, onion, and garlic to pot and sauté until softened. Add mushrooms and thyme; cook and stir 5 minutes more. Add wine and broth; bring to boil. Arrange chicken skin side up in pot; sprinkle bacon lardons over. Reduce heat and cover; simmer 30 minutes. Transfer chicken to platter.
Step 4: Increase heat and cook sauce until thick and creamy, 8 to 10 minutes. Add butter and stir to melt; season to taste with salt and pepper. Return chicken to sauce and simmer until heated through, spooning sauce over the top. Garnish as desired and serve directly from pot or arrange on a platter.
Coq au Vin Blanc
Video
Ingredients
- kosher salt and freshly ground black pepper
- 8 bone-in, skin-on chicken thighs 3 to 3-1/2 pounds
- 4 strips thick cut bacon thinly sliced crosswise into lardons
- 8 ounces shallots diced large (1/2-inch), or peeled pearl onions
- 1 large yellow onion finely chopped
- 3 large garlic cloves thinly sliced
- 8 ounces button mushrooms thinly sliced
- 1 teaspoon dried thyme leaves or 2 teaspoons fresh thyme leaves
- 1 cup dry white wine such as Sauvignon Blanc or chardonnay
- 1 cup chicken broth
- 2 tablespoons butter
- fresh thyme sprigs for garnish, optional
- finely chopped fresh parsley for garnish, optional
Instructions
- Pat chicken thighs dry and season with salt and pepper. Set aside.
- Cook bacon lardons until crisp and fat has rendered in a large Dutch oven or other heavy-bottomed pot over medium heat (I use a 3.5 quart braiser). Transfer lardons to paper towel lined plate with slotted spoon.
- Place a single layer of chicken thighs, skin-side down into hot bacon fat. Cook until skin has browned, then turn to brown other side (about 8 minutes total). Transfer to platter and repeat with remaining chicken thighs.
- Add shallots, onion, and garlic to pot; cook and stir until onion is translucent, about 5 minutes. Add mushrooms and thyme; cook and stir 5 minutes more. Stir in white wine and broth; bring to boil. Add chicken skin-side up and any accumulated juices along with lardons to pot; reduce heat to medium-low. Cover and simmer 30 minutes. Transfer chicken to platter.
- Increase to medium-high heat and bring sauce to boil; cook 8 to 10 minutes more until sauce thickens. Stir in butter and season to taste with salt and pepper. Reduce heat and return chicken to pot; simmer until heated through, spooning some of the sauce over the top. Serve from Dutch oven or arrange on deep platter. Garnish with fresh thyme sprigs and parsley if desired.
Notes
- Note that this make 4 generous servings. If you’re serving vegetables and mashed potatoes, pasta or other filling sides, it would easily serve 6.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Added a splash of lemon and a shot of brandy. Turned out great!
So glad you enjoyed the recipe, Red!
Thought the white wine choice was delicious.🥳 added fresh spinach at the end… just to wilt it. Yummy! Love using my new Dutch oven! Thank you!
I’m so glad you enjoyed this, Monique! Thank you for coming back to let me know.
Needs a hint of citrus or acid. Other than that it was lovely! I seared 4 minutes on each side and the chicken was great! However, maybe 6 minutes on skin side will show more of a golden color.
Glad you enjoyed this dish and added your own spin, Rebecca.
One of the very best comfort food dishes there is!
Thank you, Alex!
I’ve never made an authentic Coq au Vin; only simplified versions (similar to yours). But I cannot agree more that this is an ultimately elegant yet homey and comforting dishes. There’s something particularly hearty and earthy in the combo of chicken, mushrooms, and bacon – not to mention wine. This looks fantastic!
Thanks so much, Ben!
Oh – the complement of elegant to homey creates the best kind of food! Love that you used chicken thighs! This is one special meal, my friend!
I agree, Annie. Thank you!
I’ve only made coq au vin once, and it was well enjoyed by dinner guests. You’re right. It has a dinner party elegance but also has comfort food written all over it. I need to make it again! Thanks for the inspiration Marissa. Your recipe looks delicious!
It’s such a fun thing to serve at a dinner party! Thanks, Leanne.
This look absolutely delicious Marissa. Love french cuisine. Looks amazing. Perfect for date night cooking. Pinning it right away!! look forward to trying this soon
Wonderful! Thank you, Rahul.
This dish looks incredible Marissa! I love that you’ve used chicken thighs, my favorite. And that you substituted some Sauvignon Blanc! I can’t wait to give your recipe a try. Tom and I would both love it!
I’m excited for you and Tom to try it, Mary Ann!
I know for sure that this is just as good as the traditional coq au vin. Who cares about pearl onions, for one thing?!! And I’ve probably used white wine more often than red just because i have more of it around. Fabulous. Definitely dinner party food.
Thank you and I agree, Mimi. Pearl onions are fun, but they can be a challenge to find and shallots stand in nicely.
Can you use chicken thighs without bone or skin on. Will it be dry?
Hi DebK. Boneless skinless chicken thighs will be a bit drier, but will still be delicious. I’d brown the thighs for a shorter amount of time in step 3 (just until they start taking on some color) and reduce the simmering time in the last part of step 4 to 20-25 minutes depending on the size of the thighs.
Ah! My kinda meal here. Any recipe that works for both company as well as curling up on the couch with a bottle of wine is my kinda recipe! This sounds delicious, and I bet the house smells amazing while this one is simmering away!
It really does make the house smell amazing, David!
MUST try your version of coq au vin with white wine! Perfect, delicious comfort food! P.S. Didn’t know that it takes that long to cook out all the alcohol!
Thank you, Liz! Crazy, right? When I did the research for this post, I was surprised too. All my life I’ve believed that the alcohol would cook out almost immediately.
Chicken thighs are the BEST and you have had me salivating since the minute I saw this on social media! I can’t wait to try this one Marissa!
aww…thank you, Katherine! I hope you and your family will love it!
Bacon and chicken thighs with bone in skin on are a guarantee for an amazing meal. Yours looks outrageously delicious and flavourful. I am taking this recipe with me, Marissa.
Wonderful, Angie! Thank you.
Nice little switch up there with the wine and onions! Love coq au vin and this looks like such a fabulous cold weather meal, when I wanna curl up nice and cozy! Delish with a glass of vino 🙂 Happy weekend ahead, my friend!
Thank you, Dawn!