Coq au Vin with White Wine
Today, I’m excited to share a fresh take on one of the most iconic dishes in French cuisine: Coq au Vin. Traditionally made with red wine, this lighter version swaps it for dry white wine, creating a sauce that’s more delicate yet just as flavorful. It’s easy to prepare, can be made ahead, and is the perfect dish for a cozy dinner at home or an elegant meal with friends.
Table of contents
What is Coq au Vin Blanc?
Coq au Vin Blanc (aka with white wine) is a delicious variation of the famous French dish Coq au Vin, one of the most famous classics of French cuisine. The classic version is made by slowly braising rooster (or chicken) in red wine along with vegetables, fresh herbs, smoky bacon, and mushrooms.
In this lighter version, the red wine is swapped for dry white wine. I also like to add a splash of cream at the end of cooking to balance the acidity and give the sauce a silky finish.
Ingredients for Coq au Vin with White Wine
Here are the main ingredients you’ll need to make Coq au Vin with white Wine. You’ll find the exact measurements in the recipe card below. You’ll find the exact quantities in the recipe card.
- Chicken legs or thighs: Skin-on work best, since the skin adds flavor and richness to the sauce.
- Smoked bacon or pancetta: Adds depth and a salty note, just like in the original recipe.
- Mushrooms: White button mushrooms are classic, but you can also use cremini, shiitake, or even porcini for more earthiness.
- Dry white wine: Choose something crisp and not oaky, such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay.
- Heavy cream: Stirred in at the end to give the sauce a silky finish.
- Herbs: Bay leaves and fresh thyme to infuse the sauce with flavor.
Tip: To make the recipe a little more budget-friendly, you can replace part of the wine with chicken broth.
Tips for Making the Perfect Coq au Vin Blanc
Before you get started, here are a few tricks to make your dish absolutely irresistible:
- Use a Dutch oven: Cast iron distributes heat evenly and locks in flavor. Plus, you can transfer it straight from the stovetop to the oven. If you don’t have one, no worries, this recipe also works well simmered gently on the stove.
- Sear the chicken well: Take your time browning the chicken properly. It’s the key to a deep, flavorful sauce! If your pot is a little small, brown the chicken in batches so it caramelizes instead of steaming.
- Check for doneness: If you have a meat thermometer, the chicken should reach 165°F at the thickest part. This ensures juicy, perfectly cooked meat.
- Add extra veggies: Sometimes I like to toss in diced carrots or thinly sliced leeks for even more flavor and texture.
What to serve with Coq au Vin Blanc? I’ve listed my 15 favorite side dishes for Coq au Vin, and they pair beautifully with this white wine version too!
Recipe Card
Coq au Vin with White Wine
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Equipment
- 1 large Dutch-Oven
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 or all-purpose flour (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
- Pat the chicken pieces dry with paper towels, then season generously with salt and freshly ground black pepper.
- Cut the bacon into small strips. Finely chop the shallots, garlic, and half of the mushrooms.
Sauté
- Heat the olive oil in a large Dutch oven (or heavy skillet) over medium-high heat.
- Sear the chicken pieces on all sides until golden brown, about 5–6 minutes. Transfer to a plate and pour off any excess fat from the pot.
- In the same pot, cook the bacon until lightly golden. Remove and set aside with the chicken.
- Add the mushrooms and sauté for about 3 minutes, then stir in the shallots and garlic.
- Stir in the butter until melted, then sprinkle with the cornstarch and mix well.
- Pour in about ½ cup (100 ml) of the white wine, scraping up the browned bits from the bottom of the pot with a wooden spoon.
Braising
- Return the chicken and bacon to the pot.
- Add the remaining white wine along with the bay leaves and thyme. Bring to a gentle boil, then lower the heat.
- Cover and simmer on low heat, or transfer to the oven at 350°F (180°C), for 45–60 minutes.
- Check for doneness with a thermometer: the chicken should reach an internal temperature of 165–167°F (74–75°C).
Finish with Cream
- Once the chicken is fully cooked, transfer the pieces to a plate and stir the heavy cream into the sauce. Taste and adjust the seasoning with salt and pepper.
- Return the chicken to the pot and coat with the sauce. Serve warm with white rice or creamy mashed potatoes, and sprinkle with fresh parsley for garnish
Video
Nutrition
FAQ About Coq au Vin Blanc
Absolutely! In fact, it tastes even better the next day once the flavors have had time to deepen.
Yes! Swap the chicken for hearty tofu or seitan and use vegetable broth instead of wine. Mushrooms, leeks, and carrots also make a wonderful base for the sauce.
Choose a dry, unoaked white wine. An unoaked Chardonnay, dry Riesling, or Sauvignon Blanc all work beautifully. No need for an expensive bottle, a good-quality table wine will do the trick. Just avoid sweet or heavily oaked wines, as they can make the sauce too heavy.
Such an easy and delicious recipe! Thank
You for sharing
Thank you, Feji!
So simple and delicious! I absolutely love the twist with the white wine, as it’s my preference. A wonderful healthy dinner or lunch.
Thank you so much Frances !
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 !