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    Recipes » Main Course Recipes » French Main Courses

    Coq au Vin Blanc

    Published: Sep 24, 2020 by Marissa Stevens ·

    Gluten Free

    This post may contain affiliate links.

    Jump to Recipe Jump to Video

    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.

    Coq au Vin Blanc served in wide heavy green pot

    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.

    Jump to:
    • Ingredients You Need to Make Coq au Vin Blanc
    • Traditional Flavors, Simplified Method
    • FAQ:
    • How to Make Coq au Vin Blanc
    • Recipe Video
    • Coq au Vin Blanc
    • 💬 Comments

    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

    Coq au Vin Blanc Ingredients on a white marble board
    • 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.
    cutting thick cut bacon into lardons
    Cutting Thick Cut Bacon into Lardons

    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.

    Coq au Vin Blanc served in wide heavy green pot

    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:

    What is traditionally served with Coq au Vin?

    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.

    What is the best wine for Coq au Vin Blanc?

    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.

    Does the alcohol cook out of Coq au Vin?

    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 ½ to 3 hours to cook it out completely).

    What kind of chicken is used for Coq au Vin?

    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.

    cooking bacon lardons and transferring to paper towel

    Step 2: Brown seasoned chicken thighs on both sides in hot bacon fat and transfer to platter.

    browning chicken thighs in bacon fat

    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.

    cooking shallots onion and mushrooms in bacon fat
    adding broth wine bacon and chicken to onion mushroom mixture and covering to simmer

    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.

    reducing coq au vin blanc sauce
    coq au vin blanc ready to serve

    Recipe Video

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    Coq au Vin Blanc

    Marissa Stevens
    A succulent and simplified white wine version of the French classic dish, Coq au Vin.
    4.96 from 24 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Main Course
    Cuisine French
    Servings 4 people
    Calories 761 kcal
    Prevent your screen from going dark

    Ingredients
      

    • kosher salt and freshly ground black pepper
    • 8 bone-in, skin-on chicken thighs 3 to 3-½ pounds
    • 4 strips thick cut bacon thinly sliced crosswise into lardons
    • 8 ounces shallots diced large (½-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

    1. 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

    Calories: 761kcalCarbohydrates: 18gProtein: 44gFat: 52gSaturated Fat: 17gCholesterol: 251mgSodium: 599mgPotassium: 1030mgFiber: 3gSugar: 8gVitamin A: 375IUVitamin C: 14mgCalcium: 61mgIron: 3mg
    Keyword date night, dinner party, gluten free
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More French Main Courses

    • Coq au Vin photographed from overhead.
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      Savory Crepes
    • Breakfast Quiche

    Reader Interactions

    Comments

    1. Michelle says

      September 12, 2021 at 9:24 pm

      5 stars
      This was sooo good and easy to make! Served it with herbed noodles. Family LOVED it! It's a keeper!

      • Marissa Stevens says

        September 13, 2021 at 8:17 am

        That's wonderful to hear, Michelle! I'm so glad that you and your family enjoyed it.

    2. kathryn robison says

      August 13, 2021 at 2:23 pm

      5 stars
      can i make this and freeze it ahead of time?

      • Marissa Stevens says

        August 13, 2021 at 3:22 pm

        Hi, Kathryn! Yes, absolutely. Be sure to freeze it the same day you make it, as soon as it has cooled (you can freeze it up to 3 months in advance). Thaw overnight in the refrigerator and reheat slowly in a large saucepan, stirring occasionally until both the sauce and chicken are hot all the way through.

    3. Suzanne says

      August 08, 2021 at 2:03 am

      5 stars
      Absolutely beautiful flavours and easy to prepare. The whole family enjoyed. I served with mash potato and it was very filling.

      • Marissa Stevens says

        August 08, 2021 at 5:07 pm

        I'm so happy that you and your family enjoyed it, Suzanne! Thank you for coming back to let me know.

    4. Desiree says

      March 07, 2021 at 8:48 am

      5 stars
      This was a terrific, savory dish. Easy to make & so incredibly delicious!

      • Marissa Stevens says

        March 08, 2021 at 9:59 am

        I'm so glad you enjoyed this, Desiree! Thank you for coming back to let me know!

    5. Susan B says

      February 06, 2021 at 5:27 am

      5 stars
      This dish was delish and my family loved it. Such wonderful flavors. Thank you l

      • Marissa Stevens says

        February 06, 2021 at 12:33 pm

        That is so great to hear, Susan. Thank you! I'm so glad that you and your family enjoyed it.

    6. Red Allen says

      February 05, 2021 at 3:31 pm

      5 stars
      Added a splash of lemon and a shot of brandy. Turned out great!

      • Marissa Stevens says

        February 07, 2021 at 11:14 am

        So glad you enjoyed the recipe, Red!

    7. Monique Evans says

      January 08, 2021 at 7:03 pm

      5 stars
      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!

      • Marissa Stevens says

        February 06, 2021 at 12:35 pm

        I'm so glad you enjoyed this, Monique! Thank you for coming back to let me know.

    8. Rebecca P. says

      January 02, 2021 at 9:12 pm

      4 stars
      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.

      • Marissa Stevens says

        January 04, 2021 at 9:40 am

        Glad you enjoyed this dish and added your own spin, Rebecca.

    9. Alex says

      September 30, 2020 at 12:33 am

      5 stars
      One of the very best comfort food dishes there is!

      • Marissa Stevens says

        October 02, 2020 at 11:09 am

        Thank you, Alex!

    10. Ben | Havocinthekitchen says

      September 28, 2020 at 5:05 pm

      5 stars
      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!

      • Marissa Stevens says

        September 29, 2020 at 8:54 am

        Thanks so much, Ben!

    11. annie@ciaochowbambina says

      September 28, 2020 at 9:54 am

      5 stars
      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!

      • Marissa Stevens says

        September 29, 2020 at 8:54 am

        I agree, Annie. Thank you!

    12. Leanne says

      September 28, 2020 at 5:57 am

      5 stars
      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!

      • Marissa Stevens says

        September 29, 2020 at 8:55 am

        It's such a fun thing to serve at a dinner party! Thanks, Leanne.

    13. Rahul says

      September 27, 2020 at 1:50 pm

      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

      • Marissa Stevens says

        September 29, 2020 at 8:55 am

        Wonderful! Thank you, Rahul.

    14. Mary Ann | The Beach House Kitchen says

      September 27, 2020 at 5:26 am

      5 stars
      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!

      • Marissa Stevens says

        September 29, 2020 at 8:55 am

        I'm excited for you and Tom to try it, Mary Ann!

    15. ChefMimi says

      September 25, 2020 at 7:31 am

      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.

      • Marissa Stevens says

        September 29, 2020 at 8:57 am

        Thank you and I agree, Mimi. Pearl onions are fun, but they can be a challenge to find and shallots stand in nicely.

        • DebK says

          October 06, 2021 at 2:26 pm

          Can you use chicken thighs without bone or skin on. Will it be dry?

          • Marissa Stevens says

            October 06, 2021 at 4:50 pm

            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.

    16. David @ Spiced says

      September 25, 2020 at 6:10 am

      5 stars
      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!

      • Marissa Stevens says

        September 29, 2020 at 8:57 am

        It really does make the house smell amazing, David!

    17. Liz says

      September 25, 2020 at 2:57 am

      5 stars
      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!

      • Marissa Stevens says

        September 29, 2020 at 8:58 am

        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.

    18. Katherine | Love In My Oven says

      September 24, 2020 at 9:21 pm

      5 stars
      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!

      • Marissa Stevens says

        September 29, 2020 at 8:59 am

        aww...thank you, Katherine! I hope you and your family will love it!

    19. angiesrecipes says

      September 24, 2020 at 10:37 am

      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.

      • Marissa Stevens says

        September 29, 2020 at 8:59 am

        Wonderful, Angie! Thank you.

    20. Dawn - Girl Heart Food says

      September 24, 2020 at 10:20 am

      5 stars
      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!

      • Marissa Stevens says

        September 29, 2020 at 8:59 am

        Thank you, Dawn!

    Newer Comments »

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