Coq au Vin with White Wine
Today, I bring you a delicious twist on the French classic Coq au Vin! This white wine version is easy to prepare, great to make ahead, and perfect for a cozy dinner.

What is Coq au Vin with White Wine?
Coq au Vin with White Wine is a delicious variation on the famous coq au vin, a classic of French cuisine. Traditionally, this iconic dish involves simmering a coq (aka a chicken) in red wine with vegetables, herbs, bacon and mushrooms.
Each region of France adds its own personal touch to the local wine, whether it’s Burgundy, Bordeaux or Beaujolais.
In this white wine version, the red wine is replaced by a dry white wine. I also like to add a touch of cream at the end of cooking to soften the acidity and add a nice creaminess.
What I really like about this dish is that it’s convivial and easy to prepare in advance. Perfect for a dinner with family or friends!
Ingredients for Coq au Vin with White Wine
Here are the main ingredients for making Coq au Vin with White Wine. You’ll find the exact quantities in the recipe card.
- Chicken legs or thighs: Preferably with the skin, as it adds flavour and richness to the sauce.
- Slices of bacon: To add flavour to the sauce and recall the original recipe.
- Button Mushrooms: A classic with chicken and cream! You can replace them with other mushrooms like shiitake or porcini.
- White wine: Prefer a dry white wine, such as a Loire wine or an unwooded Chardonnay.
- Heavy Cream: Add at the end of cooking to add creaminess.
- Herbs: Bay leaf and thyme to flavour the sauce.
Tip: For a more economical version, replace some of the wine with chicken stock.

Preparing Coq au Vin with White Wine
Pat the chicken pieces dry with kitchen paper, then season with salt and pepper. Chop the bacon, finely chop the shallots, mince the garlic, and halve the mushrooms.
Heat the oil in a large Dutch-oven or skillet and brown the chicken on all sides for about 5-6 minutes. Set aside.




Add the bacon and sauté until slightly crisp. When ready, set aside with the chicken.

Now, add the mushrooms to the Dutch oven and sauté for a few minutes before adding the shallots and garlic. Let them cook until lightly browned.
Add the butter, let it melt, then sprinkle with cornstarch and mix well. Deglaze with about 1 cup of white wine, scraping up the browned bits from the bottom of the pot.




Then return the chicken and bacon to the casserole. Pour in the remaining white wine, add the bay leaf and thyme. Bring to the boil, then reduce the heat.

Cover and simmer over low heat or place in the oven at 350 °F (180°C) for 45-60 minutes. The internal temperature of the chicken should reach 165 °F (75°C).


At the end of the cooking time, stir in the heavy cream and adjust the seasoning.
Serve warm, with rice, mashed potatoes or polenta with Parmesan cheese. Garnish with chopped parsley.

Tips for making Coq au Vin with White Wine
- Choose a cast-iron Dutch-oven: It distributes heat evenly and preserves flavors. What’s more, you can put it directly in the oven. If you don’t have one, don’t panic! I sometimes cook this recipe on the stovetop, over low to medium heat, and it works just fine.
- Sear the chicken well: Make sure it’s well browned and caramelized, as this is what will give the sauce its richness. If your casserole dish is too small, do it in batches.
- Check the chicken’s internal temperature: Use a thermometer to ensure that the chicken is thoroughly cooked inside. It should have an internal temperature of 165°F (75°C).
- Add vegetables: You can add diced carrots. I also like to add a few pieces of leek.
More French recipes
- Traditional Beef Bourguignon
- Chicken Breast with Mustard Cream
- Traditional Basque chicken
- Leek, Goat’s Cheese and Bacon Quiche
- Bouillabaisse (easy recipe)
Frequently Asked Questions
Yes, a dry white wine like Sauvignon or a Riesling will also work very well.
Absolutely! Coq au vin with White Wine is even better reheated the next day.
You bet! Replace the chicken with pieces of tofu or seitan, and use vegetable broth instead of wine.
Recipe Card
Coq au Vin with White Wine
Click on the stars to rate!

Ingredients
- 1 tablespoon of olive oil
- 2.2 lbs of chicken legs or thighs with skin about 6-8 pieces (1 kg)
- 2 slices of bacon , cut in strips
- 3 cups of button mushrooms halved (250 g)
- 2 shallots chopped
- 3 cloves of garlic minced
- 2 tablespoons of butter (20 g)
- 2 tablespoons of cornstarch (20 g)
- 2 cups dry white wine (500 ml)
- 2 bay leaves
- 4 sprigs of thyme
- ½ cup of full-fat heavy cream (120 ml)
- Salt and pepper
- Fresh parsley chopped
Instructions
Preparation
- Dry the chicken pieces with kitchen paper, then season generously with salt and pepper.
- Cut the bacon into small pieces and chop the shallot, garlic and half the mushrooms.
Sauté
- In a large Dutch-oven or skillet, heat the olive oil over medium-high heat and sauté the chicken pieces on each side until golden brown (about 5-6 minutes). Set the pieces aside on a plate and remove the excess fat from the pot.
- In the same pot, sauté the bacon until slightly golden brown. Set aside with the chicken.
- Add the mushrooms and sauté for 3 minutes. Then add the shallots and garlic.
- Add the butter to the pot and allow to melt. Sprinkle with cornstarch and mix well.
- Deglaze with a little white wine (about ½ cup, 100 ml), scraping brown bits from the bottom of the pot with a wooden spoon.
Cooking
- Return the chicken and bacon to the pot.
- Pour in the remaining white wine, bay leaves and thyme. Bring to the boil, then reduce the heat.
- Cover the casserole and simmer over a low heat, or place in the oven at 356°F (180°C) for 45-60 minutes. You can check with a thermometer: the internal temperature of the chicken should reach 167°F (75°C) in the center of the pieces.
Add the cream
- Once cooked, stir in the heavy cream.
- Season with salt and pepper. Serve with white rice or mashed potatoes. Sprinkle with curly parsley for decoration.
Love, love, love this recipe! So easy to prep and make. Absolutely delicious. So long red wine Coq au Vin, from now on it’s white wine Coq au Vin!
Thank you so much Jonathan !
Also, I’m in the US, and we don’t have cornflour. What should I use instead? Can I use cornstarch or all-purpose flour?
Absolutely ! Cornstarch works ☺️
So delicious. Love the balance of mushrooms, bacon, white wine, and light creamy sauce. It’s a similar technique to chicken jardiniere that I make. Is this also called coq au vin blanc? It is now part of our dinner repertoire!
Very happy to hear this, thank you Jan !