White Wine Coq au Vin (Coq au Vin Blanc)

Coq au Vin Blanc is a refined and lighter variation of the classic French dish, featuring tender chicken braised in white wine with baby vegetables and fresh herbs. This version replaces the traditional red wine with a dry white wine, creating a delicate yet flavorful sauce enriched with cream and Dijon mustard.

Why You’ll Love This Recipe

• Lighter and More Delicate – Unlike the deep richness of red wine Coq au Vin, this version offers a fresh, aromatic taste.
• Tender, Juicy Chicken – Slow-braised in a flavorful white wine sauce for a melt-in-your-mouth texture.
• Comforting and Elegant – A perfect dish for cozy family meals or special occasions.
• One-Pan Meal – Everything cooks in a single pot, making cleanup easy.
• Pairs Beautifully with Wine – Serve with a crisp Chardonnay or Sauvignon Blanc for a perfect pairing.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1/2 lb pearl onions, peeled
• 1/2 lb baby potatoes
• 1/2 lb mushrooms, sliced
• 1 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 bouquet garni (thyme, bay leaf, parsley)
• Salt and black pepper to taste
• Chopped parsley for garnish

Directions

1. Sear the chicken

• Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
• Season the chicken thighs with salt and black pepper.
• Sear skin-side down until golden brown (about 5 minutes).
• Flip and cook for another 3 minutes, then remove and set aside.

2. Sauté the vegetables

• In the same pan, add onion, garlic, carrots, pearl onions, and mushrooms.
• Cook over medium heat for 5–7 minutes until softened.

3. Deglaze with white wine

• Pour in white wine and chicken broth, scraping up the browned bits from the bottom of the pan.
• Add the bouquet garni and return the seared chicken to the pot.

4. Simmer

• Cover and simmer on low heat for 30 minutes, allowing the flavors to meld.
• Add the baby potatoes and continue cooking for another 15 minutes until tender.

5. Finish the sauce

• Stir in heavy cream and Dijon mustard, mixing well.
• Let the sauce thicken slightly for 2–3 minutes.
• Taste and adjust seasoning with salt and black pepper.

6. Serve

• Garnish with fresh chopped parsley and serve warm.
• Enjoy with crusty bread, rice, or buttered noodles.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Calories: Approximately 520 kcal per serving

Variations

• Lemon & Herb Coq au Vin Blanc: Add lemon zest and fresh tarragon for a citrusy twist.
• Mushroom-Free Option: Omit mushrooms and add leeks or celery for a different depth of flavor.
• Bacon Addition: Sauté crispy bacon or pancetta with the onions for a richer taste.
• Lighter Version: Replace heavy cream with half-and-half or Greek yogurt.
• Spiced Version: Add a pinch of nutmeg or smoked paprika for extra warmth.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm over low heat on the stovetop, adding a splash of broth or cream if needed.

FAQs

What is the difference between Coq au Vin and Coq au Vin Blanc?

Coq au Vin is made with red wine, while Coq au Vin Blanc is cooked with white wine, resulting in a lighter, creamier sauce.

What’s the best wine for this dish?

Use a dry white wine such as Chardonnay, Sauvignon Blanc, or Pinot Gris. Avoid sweet wines.

Can I use boneless chicken?

Yes, but bone-in, skin-on chicken adds more flavor and moisture to the dish.

Can I make this dish ahead of time?

Yes! The flavors improve overnight. Simply reheat gently before serving.

What should I serve with Coq au Vin Blanc?

It pairs well with mashed potatoes, rice, buttered noodles, or crusty French bread.

Can I make this dairy-free?

Yes! Use coconut cream or dairy-free heavy cream substitute instead of heavy cream.

Why add Dijon mustard?

Dijon mustard enhances the depth and complexity of the sauce without overpowering it.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C).

Can I substitute the pearl onions?

Yes! Use shallots or chopped yellow onions as a replacement.

Can I cook this in the oven?

Yes! After adding the wine and broth, transfer the dish to a 350°F (175°C) oven and bake for 45 minutes.

Conclusion

White Wine Coq au Vin (Coq au Vin Blanc) is a refined and comforting French dish that brings together tender chicken, a creamy white wine sauce, and fresh vegetables. Whether for a special dinner or a cozy meal, this elegant one-pan dish is sure to impress. Serve it with crusty bread and a glass of white wine for a true taste of France!