Dinner

Coq Au Vin Blanc Recipe

Name: Coq Au Vin Blanc Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds); Salt and pepper to taste; 2 teaspoons olive oil; 5 slices bacon, cut into small pieces; 1 medium yellow onion, chopped; 4 garlic cloves, minced; 8 ounces mushrooms (cremini or white button), sliced; 1 cup dry white wine (such as sauvignon blanc); 1/2 cup chicken broth; 1 bay leaf; 2 sprigs fresh thyme; 2/3 cup heavy cream; Chopped fresh parsley for garnish (optional)

ByClara Bennett September 15, 2026September 15, 2026

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Introduction

Coq Au Vin Blanc is a delightful French classic featuring tender chicken simmered in a rich white wine sauce with mushrooms, bacon, and herbs. This comforting dish is perfect for a cozy dinner that feels both elegant and approachable.

A white shallow bowl holds four pieces of cooked chicken thighs with golden brown skin on top, each sprinkled with fresh green chopped parsley. The chicken sits in a creamy light brown mushroom sauce with visible mushroom slices and small bits of bacon mixed thoroughly around and beneath the chicken. Two silver spoons rest on the right edge of the bowl against the creamy sauce. The bowl is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
Salt and pepper to taste
2 teaspoons olive oil
5 slices bacon, cut into small pieces
1 medium yellow onion, chopped
4 garlic cloves, minced
8 ounces mushrooms (cremini or white button), sliced
1 cup dry white wine (such as sauvignon blanc)
1/2 cup chicken broth
1 bay leaf
2 sprigs fresh thyme
2/3 cup heavy cream
Chopped fresh parsley for garnish (optional)

Instructions

Step 1: Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
Step 2: Heat olive oil in a heavy skillet over medium-high heat. Add the bacon pieces and cook until crisp. Remove the bacon with a slotted spoon and set aside.
Step 3: In the same skillet, place the chicken thighs skin-side down. Brown them for about 5 minutes per side until golden. Transfer the chicken to a plate.
Step 4: Using the bacon fat remaining in the pan, add the chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
Step 5: Add the sliced mushrooms and sauté for 3 to 4 minutes, until they begin to brown.
Step 6: Return the browned chicken and cooked bacon to the skillet. Pour in the white wine and chicken broth. Add the bay leaf and fresh thyme sprigs.
Step 7: Bring the mixture to a simmer. Cover the pan, reduce heat to low, and cook for 25 minutes or until the chicken is cooked through.
Step 8: Remove the bay leaf and thyme sprigs. Stir in the heavy cream and cook uncovered for an additional 5 minutes to let the sauce thicken slightly.
Step 9: Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley if desired before serving.

Tips & Variations

For a deeper flavor, marinate the chicken in white wine and herbs for a few hours before cooking.
Substitute heavy cream with crème fraîche for a tangier sauce.
Use boneless chicken thighs if you prefer quicker cooking times.
Add pearl onions for a traditional touch and extra sweetness.

Storage

Store leftover Coq Au Vin Blanc in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from curdling. This dish also freezes well; thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

A white plate holds a piece of cooked chicken with golden-brown skin topped with small green herb pieces. The chicken rests on a creamy sauce filled with sliced, dark-brown mushrooms and small bits of bacon that add texture and color. The creamy sauce is light brown with a smooth, shiny texture that spreads across the plate. A silver fork is placed at the bottom right edge of the plate, partly touching the sauce. The background shows a soft white marbled texture with blurred objects in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken for this recipe?

Yes, you can use bone-in, skin-on chicken breasts or boneless thighs, but cooking times may vary. Bone-in pieces provide more flavor and stay juicier during cooking.