This Coq au Vin Blanc may become your most favorite chicken dish! It has wonderful complex flavors and tastes like pure comfort food. Perfect for entertaining or for a warming weekend family dinner.
If you asked me to name a dish I’d eat over and over again…it would be this one. Not only for the reasons you’d assume. This incredibly warming meal is like a delicious hug in bowl and when the weather turns cool, it makes the entire house smell like home.
But, what I also look forward to, is the process of cooking this meal. Each step gives such satisfaction, from the browning bits of fragrant pancetta to the golden crisp skin of the chicken and the fruity aroma of the wine.
Coq au vin is a very homey traditional braised chicken, usually made with red wine. I do love that recipe, but to be honest, I love this one more. White wine is less overpowering and doesn’t affect the color of the chicken.
Another change I make is using pancetta instead of bacon. Bacon in the US is very smokey and I do love that, but not in coq au vin. I think the smokiness takes over. I love the way pancetta lends great flavor, but stays in the background.
This, to me, is a wonderful weekend meal, when you have time to linger and enjoy putting it all together. It also makes a nice meal for entertaining. I tend to make this our Sunday dinner an awful lot. Leftovers warm up perfectly for another night during the week.
Coq au Vin Blanc
Ingredients
- 4 ounces pancetta finely diced
- 2 tablespoons olive oil
- 1 whole chicken about 4 to 5 pounds, cut into pieces
- kosher salt
- freshly ground black pepper
- 16 ounces white button mushrooms or your favorite variety, sliced
- 1 large shallot finely diced
- 10 ounces pearl onions peeled (see Notes)
- 1 stalk celery sliced
- 2 medium carrots sliced
- 3 cloves garlic minced
- 2 tablespoons all purpose flour
- 1 bottle dry white wine
- 1/2 cup chicken or vegetable broth
- 5 to 6 sprigs fresh thyme
- 1 bay leaf
- 5 to 6 sprigs fresh parsley
Instructions
- In a large Dutch oven over medium high heat, cook the pancetta bits until golden and a bit crisp. Remove them, using a slotted spoon and set them aside on a small dish.
- Add a bit of olive oil to the pot. Salt and pepper the chicken pieces and brown them on both sides, about 3 to 4 minutes per side, in small batches. Put the pieces aside in a large dish as you work.
- Preheat your oven to 350 degrees.
- Add the mushrooms to the pot, continuing on medium high heat. If you need to, add just a smidgen of oil. Brown the mushrooms until they are a deep golden brown. This will give your dish great flavor. They will release some water during the process, but keep them going and do not add any salt at this stage. They'll begin to dry up and get brown and delicious. Once they are, add the shallot, pearl onions, celery and carrot. Continue cooking until the shallots soften. Add the garlic and cook for just a minute. Add the flour and stir to coat all of the vegetables.
- Pour in the bottle of wine. Bring the wine to a light simmer and add the chicken broth, thyme sprigs, bay leaf and about 4 sprigs of the parsley along with the pancetta and chicken.
- Cover the pot and place it in the oven for 1 1/2 to 1 hour and 45 minutes or until the chicken is tender.
- Sprinkle the remaining leaves of parsley over the top and serve with mashed or smashed potatoes.
Notes
Delicious Dinner Recipes!
Portobello Fig and Feta Skillet Rice
Vegetable Pot Pie with Olive Oil Biscuits
Orecchiette with Chickpeas Spinach and Feta
Spinach and Artichoke Stuffed Mushrooms
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Hi,Caroline.A newbie here to your posts. I want to try your dish au vin blanc for our book group in mid-August while it’s still hot and muggy here in Virginia (we’re reading a book set in France during WWII!). I will need to make it for 12-15 people (others will supply side dishes). When doubling or tripling, do you have any caveats? I thought I’d probably just make 2 pots side by side. Any tips? Merci beaucoup!!
Ann…this answer is coming at you so late in the game. I’m sure you’ve figured it all out, eaten and moved on since asking. :) I’ve been working on other things for a bit…but…I would also consider using two large pots, honestly, unless you do have large commercial size pots. I hope your party was a blast! (Sounds like such a fun idea!)
Fun recipe to make! I made a couple little changes after reading a couple other recipes – I used the wine and veggies (not mushrooms, tho) as an overnight marinade to whole chicken legs. I removed the chicken and strained the veggies from the wine before proceeding the next day as your recipe directs. We’re having it later this week, but if it tastes half as good as it looks and smells, we’re golden!
That’s so nice to hear! I’m really glad you enjoyed the process and appreciate you sharing your tips!
I made this last night for me and my mom. It was so good and so much fun to make. I had my 81 y/o mom chopping and mincing, while I did all the cooking. It really does fill the house with an amazing smell. My mom used to make Coq au Vin when we were growing up, but she said she never put all the yummy things you have on your recipe. She loved it! I could still smell it as I was going to sleep and it gave me sweet dreams. :) We are having leftovers tonight, so I need to go google how to reheat it!
Julie, I love how you described your experience making this with your sweet Mamma. I can just picture it. I love that this brought back memories of her making this for you when you were young! My heart is so full knowing that you both had that time together and enjoyed this so much. Thank you for sharing that with us!
I know this bit of info is probably too late and you’ve already figured this out, but as far as reheating…I like to add just a tad bit of broth to the pot and reheat on medium-low heat on the stove top. I’m not a fan of reheating any meat dishes in the microwave. Not sure what happens in there, but the results are not as good. Again…thank you so much for your kind words! xo
Thank you for this recipe, I’ve got mine in the oven now and the house smells amazzzing. I cannot wait to eat it! And also, thanks for being so kind and friendly in your comments, your warmth lifted me out of a slump after a hard day. :-)
You are the sweetest, Ashley! I’m so happy you’ve found your way here! Hope you enjoyed this recipe. xo
Hi,
When you say “large” Dutch oven, about what size should it be? I don’t have one yet and need to go shopping. Smaller would be easier to put away somewhere…
Thanks!
A
Great question, Aaron! I use a six-quart dutch oven, as pictured above. When you refer to a “large” Dutch oven, usually you’re talking about something starting at six quarts going up to 13.5 quarts. I think the six-quart is a nice versatile size. I have both oval and round pots and would recommend the round. It fits better on the stove top and is easier to store among all my other round pots. Hope that helps. Have fun shopping! :)
I have plans to make coq au vin this winter for my gf and I. I am a bit wary of her reaction to the “red” version as red wine doesnt sit well with her stomach any more, so I am glad to see there is a white wine version, though I dont see any reason you couldnt switch out red anyway (it’s like coffee vs cola for a caffeine fix lol).
She’s a lucky girl, Delvis! That’s so sweet of you to make this for her! Yup, yup…I agree that you can most certainly switch white for red in most all recipes. Use what you like and it’ll turn out great! Let me know how you make out with this!
Would this dish be possible to do in a slow cooker? Maybe prep stuff the night/day before and next morning put it in on low all day.
I’ve never made this in a slow cooker, Melanie, but you certainly can! I’d love to hear back if you get a chance to do that! xo
This look absolutely delicious. I was reading a book, when I came across “Coq au Vin” and I looked it up….looks amazing!!
I just love your story, Aiesha! I get inspired when reading, too! :) Hope you get a chance to make this…it’s a family and reader favorite! Thanks for your kind words! xo
This looks amazing! Quick question, does the alcohol cook off? Wondering if it would be ok for my kiddos to eat. I use small amounts to cook with on occasion, but never a whole bottle. Can’t wait to eat this.
Thanks so much, Nicole! That’s a great question…but not an easy one to answer! There are so many variables and depending on who you’re listening to, the results can be so different. There’s this info that may give you some idea. According to their chart, there may be 20% or less alcohol remaining in this dish. Hope that helps!
Made this tonight for my wife. She loved it! Thank you for the amazing recipe.
Looking forward to having leftover tomorrow evening.
That’s wonderful, Morgan! So happy you and your wife loved it! This one is my husband’s favorite, too! Enjoy those leftovers…sometimes they are even better than the night before! :)
The house smells soooo good, have no words to thank you for a lot of recipes I have tried out already! You are making many of our family meals fantastic!
I can’t tell you how happy your message makes me, Monica! So happy you are finding recipes here that you enjoy! Thanks for taking the time to let me know! :)
I’m going to try your recipe tonight Caroline. It looks so good and you have so many great comments on the dish.
Yay! Glad to hear it, Brad! Hope it turned out as delicious as you hoped! I’d love to hear your thoughts!
Wow, ok I had high hopes for this recipe and you did not fail Caroline! Simply amazing. The flavours are great! I made this for my wife and it was a hit. We are adding this to our favourite!
I am beyond thrilled to hear it, Brad! Your wife is a lucky girl! Thanks so much for taking the time to let me know…this made my day! :)
Hello there! Thank you very much for this incredibly delicious dish! I made this tonight and it was a huge hit! The aroma that permeated the house was making me and my fiancé very anxious and hungry. It was well worth the time waiting for. It is very delicious! I served it with mashed potatoes. The sauce was perfect for them. I used a Chardonnay because that was all I had but I am anxious to try it with other whites to see how the flavors change. It was a perfect dish for tonight; it’s cold and very windy outside. Thank you again!
Janina, I’m so happy to hear you enjoyed this recipe! It really does smell yummy as it’s cooking, doesn’t it? Ahhh…mashed potatoes are my most favorite comfort food…such a great pairing with coq au vin. Thank you for taking the time to write those kind words…you are so sweet! :)
What a wonderful dish. Made this last night for my husbands birthday eve dinner, he loved it. He said it was fantastic and I have to agree. Made minor adjustments to the amounts because of the size of my cast iron dutch oven, used chicken thighs and served it over hearty trottole pasta. Home in a bowl. Delicious.
Happy Birthday to your husband, Carri! I’m so glad you both enjoyed this dish. Serving it over the trottole is a great idea…that’s a fun and hearty pasta shape that sounds perfect with this. Thanks for making my whole day! :)
If you wanted to freeze it. Leave out the cream. Add it when you re heat it.
That’s great advice for recipes that include cream, Dominic. Thanks for sharing. You are right…adding it after thawing is the best practice. This recipe doesn’t include cream, so no worries about that. :)
Can anyone tell me if this freezes well? This feeds 6-8 and I am only 1.
Hi Kathy. I have never frozen this dish, but I imagine it would freeze well. You can also cut this recipe in half and it would be wonderful. Thanks for your great question!
Could you send me the recipe for the roast. I have a new sliw cooker and want to cook a roast in it. Thank you
Hello, Dianne. I’m not sure which roast recipe you might be referring to. I currently don’t have one on my site. Congrats on your new slow-cooker! I’d check google and I’m sure you’ll find some yummy recipes! Happy New Year and thanks for stopping in!
Hello! I don’t know much about wines, so could you please tell me what brand/kind you used? Thanks!
I use whatever I have on hand as long as it’s a dry wine and something I enjoy drinking…that said, you don’t have to spend a lot of money on a bottle. Sauvignon blanc works really well and is probably my favorite. Hope you enjoy it!
I am making this for Christmas dinner, and I am so excited! It looks incredibly delicious and great for the cold weather! Thank you for sharing!
Yay! This makes a fabulous Christmas dinner, Jackie! I’d love to hear how it turns out. Happy, happy holidays!
This was remarkable! It’s now my favorite!! Thank you times a million!!
Ahhh…April, you just made my entire day! Thrilled that you enjoyed it! xo
Hi Caroline,
Thanks so much for sharing this recipe! I’ve made it twice now and both times its been a huge hit, its amazing how simple it is to make yet the flavours are so complex and delicious! Making it today for the third time, looking forward to impressing my parents with this dish. Thanks again!
Vernie
Vernie! That’s awesome! I love hearing that you enjoyed this recipe so much! You are so kind to take the time to let me know…this made me so happy! :)
Still a go to recipe! Making it right now for the umpteenth time!
Vernie, this makes me so happy! So glad this is your go-to! Thank you so much for taking the time to let me know! Hugs!
This looks amazing! Can I use just use thighs or does using a whole chicken take it to another yummy level?
Absolutely, Nancy! Thighs are amazing in this recipe. Thanks so much for your kind words!
Caroline can you recommend a side dish/dishes with this for a dinner party?
Great question, Maya! This is a perfect meal for a dinner party! I, personally, love smashed red potatoes with this. You can dress them up with garlic, butter and fresh parsley. I know buttered egg noodles are a favorite with coq au vin as well. Some other ideas are: buttered spaetzle, rice or orzo. I would choose one of those and serve a nice salad. Enjoy! I’d love to hear how it goes!
Caroline,
This Coq au Vin Blanc is fabulous!!
I have tried time and again to find a great recipe for Coq au Vin using white wine, to no avail…until now~
Thank you, thank you, thank you!!!
This Coq au Vin Blanc recipe is now the only one I will use!
Laura C
Laura, your comment just put a huuuuuge smile on my face! I’m so thrilled to hear you enjoy this dish as much as my family does. Thanks so much for taking the time to let me know! xo
If I don’t have a dutch oven can I follow this recipe until it’s time to transfer to the oven then transfer to a oven safe pan?
Great question, Jessica. Absolutely. That would work fine. Enjoy!
probably a stupid question, but do you leave skin on the chicken? Do I need to?
That’s a great question, Jennie! Traditionally, I do leave the skin on, but you can certainly take it off and reduce the fat in the dish greatly by doing so. Hope you love it!
Thank you. That was my question. Trying to cut fat but not flavor has been a HUGE issue.
How did it work out?
I just had to leave a comment to tell you how much my family enjoys this recipe! I just made it for the second time and rather than cooking it right away, I did all the steps up until actually heating it up in the oven this morning and will pop it in the oven this evening for dinner. It’s been added to our “frequent favorite meals” list because we love it so much.
I’d never cut a whole chicken by myself but I’m a convert now! I used the backbone from the chicken and the leftover carrots, celery and parsley and simmered it to create a stock to use in this dish while I prepared everything else. I even had 2 cups of stock left over to freeze. :)
Thanks for an awesome recipe! :)
Katie, I’m so thankful that you took the time to comment. You’ve put a huge smile on my face! Your method is genius! LOVE that you did all the prep work ahead of time. I’m going to try that this weekend! Yay for you…isn’t it easy to cut the chicken up yourself? It really does save money! AND you made stock? OK…you’re my new hero! xo
I have the exact same concern/inquiry about using white wine instead of red. For years I’ve always contemplated using that last little bit of chardonnay instead of opening a new bottle. Now my fears lay rest assured :)
Also, on another unrelated note, have anyone heard of the french dish where you essentially cook and whole chicken on the stove top in a giant pot of broth? I was talking to a friend the other day and we were talking about her French Aunt. Anyways, her aunt used to make this dish where she stuffed truffles and garlic under the skin of a whole chicken, wrapped the chicken in twine, then let it braise in a broth of carrots, sage, celery, onion, etc. Does anyone know what dish this is? I’ve looked all over online and can’t seem to find anything :/
Thanks so much, Taji! I don’t know what that dish is, but it sounds incredible! I’ll do some research and let you know if I find anything!
I don’t like mushrooms, can I omit them?
Absolutely, Kristina.
This sounds and looks so delicious. I have a question about the wine. Is a whole bottle necessary? If so what size bottle? When using wine in recipes I don’t usually see the recipe call for a whole bottle.
Thanks,
SWootton
Thanks so much, Susan! Yes, a full bottle of wine is really what makes this so flavorful. It will cook down and be delicious. I use a standard bottle and that is usually about 750ml. Hope that helps and hope you love it!
Can this be made ahead and reheated for entertaining ?
Absolutely, Vanda! You can reheat on the stove over low heat or covered in the oven at 350 degrees until warmed through.
How did I miss this the other day Caroline? Absolutely love the idea of using white wine for this. Totally making this soon.
Awww, thanks so much, Vijay! I’m pretty sure you’ve been busy getting married to your beautiful bride…that may have something to do with it! Congratulations!
I made this a few weeks ago and my boyfriend couldn’t stop raving about it… so much so, he wants me to make it for dinner this week!
I used couscous with this dish and it was amazing.
Thanks for posting it :)
This makes me so happy, Shannon! Couscous is such a great idea! Thanks so much for coming back to let me know!
I was searching pins for cooking inspiration this morning and saw this. I had to make it now! It’s in the oven now, and every step was as beautiful as you described. I feel that way about cooking in general. This will be added to my favorites to make, thank you for sharing. Next time I’m going to just try chicken thighs, I’m sure they’ll work. Cooking is definitely a gift for everyone . :)
Christi, your message made me so happy! I love that you enjoyed the process as much as I do! Guess what? I just made this with just chicken thighs last weekend and it was delicious! Thanks so much for taking the time to comment! xo
Oh wow, this looks like the ultimate cold-weather comfort food! I tried making coq au vin years ago and found the recipe I used to be almost too strong in flavor, I bet using white wine would really balance it out more! And your photos are stunning!
I had the same experience, Denise. I think you’ll find you can taste all of the flavors in this without being overwhelmed by the wine or the bacon. Thanks so much for your kind words!
Back when I still ate meat, I don’t think I even knew there was a white wine version of coq au vin! Seems like I was missing out, because this sounds like the ultimate in comfort.
Thanks so much, Joanne! Honestly, I thought I was an absolute genius when the idea of Coq au Vin Blanc came to me! Then, I go ahead and google it…yeah, not a genius, by any means, after all.
This is such an impressive dish, I love the overhead shot of the casserole! i think the choice of white wine is what makes it for me.,..you are so right about the color being more appealing, I’m definitely going to give this a try!
Thanks so much, Sue!
This chicken looks deelicious! Taking note for dinner next week ;)
Awww…thanks so much, Trang! I hope you love it! :)
I can just imagine the wonderful smell that must fill the kitchen when this is in the oven!
Thanks, Sylvie…I have to say…the smell is amazing.
Holly canolli, this recipe looks the bomb. I love the rustic look of it. I could eat the entire thing with some crusty bread all by myself :-)
Thanks so much, Miryam!
I’ve found coq au vin to sometimes be overwhelmed with competing flavors – bacon and wine, as you noted. Once it is no longer in the upper 90’s here in Nor Cal, I look forward to enjoying this “hug in a bowl”. Using white wine is inspired!
So true! Thanks so much, Margaret…hope you love it!
I adore your description of this dish – as one where the very process of lovingly completing each step gives you satisfaction and joy. And, of course … there’s the joy of the dish itself. Just gorgeous! I can practically savor it right through my computer screen! Fantastic. Absolutely pinning – this is the kind of dish every cook should have in their back pocket for a cozy weekend! :D
You are so sweet, Shelley! Thanks so much for making my day!