Coq au Vin Blanc

Coq au Vin Blanc

This French chicken dish is a spin on the classic, coq au vin, which translates to “cock with wine” however, chicken has long since become the staple protein in this entrée rather than rooster. While it is traditionally a dish of chicken braised with red wine, bacon lardons, mushrooms and pearl onions (considered a sister dish of boef bourguignon) I opt to use white wine and add cream for a more summery but still hearty touch, a popular twist used in the Alsace region of France.

I decided to try out this recipe one year of Bastille Day because naturally I had to cook something French for the holiday. The hearty stew is one of my favorites as well as one of my most requested dishes when cooking for friends and family. I could absolutely eat an entire loaf of bread to myself just soaking up the extra sauce. 



4 skin-on, bone-in chicken thighs, about 1 ½ pounds

Kosher salt, as needed

Freshly ground black pepper, as needed 

2 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

1 medium yellow onion, diced

5 slices thick-cut bacon, cut into ½” dice

2 cloves of garlic, minced

1 cup sliced white mushrooms

1 ½ cups Riesling wine

1 bay leaf

¾ cup heavy cream

1 tablespoon chopped flat-leaf parsley


1 loaf of French bread, sliced into ½” thick slices  

¼ cup extra-virgin olive oil



Season the chicken thighs on both sides with salt and pepper. Heat a large sauté pan over medium heat, add the olive oil and through. Add the butter and allow the it to melt. Brown the chicken thighs on all sides and remove from the pan. Add the onions and bacon to the pan and allow to cook over medium-low heat until all the bacon fat is rendered and the onions are translucent. Add the garlic and allow to sauté for another minute. Remove the mixture, but leave the fat in the pan.

Add the mushrooms to the pan and sauté, stirring occasionally, until the mushrooms are golden brown, about 3 minutes. Once the mushrooms are cooked, add the onion and bacon mixture as well as the browned chicken back to the pan. Pour in the Riesling, add the bay leaf, and lower the heat and let simmer for 25 minutes, or until the chicken is cooked through.

Stir in the cream and allow to simmer for another 5 minutes. Once the cream is added, stir frequently to make sure the sauce does not reach a boil. Remove the pan from the heat, discard the bay leaf, and season to taste with salt and pepper. Top with the parsley. 

Preheat the broiler to medium-high. Dip one of the cut sides of each baguette slice in the olive oil, then arrange the slices, olive-oil side up, on a baking sheet. Broil until golden brown, about 1 to 2 minutes.

To serve: Place one chicken thigh in a warmed bowl with plenty of sauce ladled over the top. Repeat for the remaining chicken thighs. Serve the bread on the side for dipping in the extra sauce.


Serves 4. 

Recipe updated 6.13.17. 



Print Friendly and PDF