Mohamed Shili This delicious Coq au Vin Blanc is a quick and simple French classic. Tender chicken pieces are simmered in a creamy white wine sauce, creating a comforting meal that’s both easy and nutritious. Using common ingredients like chicken thighs, mushrooms, and dry white wine, this dish offers flexibility and rich flavors.
Ingredients Needed
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 4-5 strips bacon or pancetta, chopped
- 4 garlic cloves, thinly sliced
- 8 bone-in, skin-on chicken pieces (thighs and legs)
- 8 oz cremini mushrooms, whole or halved
- 2 ⅓ cups dry white wine (Chardonnay or Sauvignon Blanc)
- 1 cup heavy whipping cream
- Salt & black pepper, to taste
- Handful fresh parsley, chopped
How To Make Coq Au Vin Blanc
- Cook the bacon: Heat olive oil in a large pan over medium heat. Add chopped bacon and cook until crispy. Remove and place on a paper towel-lined plate. (Skip oil if bacon is fatty.)
- Brown the chicken: Season chicken with salt and pepper. Sear in the bacon fat over medium-high heat until golden brown on all sides. Remove and set aside.
- Sauté onions and garlic: Lower heat to medium-low. Cook onions for 5-7 minutes until soft. Add garlic and cook for 1 more minute. Remove and set aside.
- Cook mushrooms: Increase heat to medium-high. Add mushrooms and brown for 3-5 minutes, stirring occasionally.
- Simmer the chicken: Return chicken, bacon, onions, and garlic to the pan. Pour in white wine, bring to a boil, then lower heat to low. Cover and let simmer for 40 minutes.
- Finish with cream: Stir in heavy cream and let simmer uncovered for 10 minutes. Sprinkle with chopped parsley before serving.
Recipe Tips
- Choose Bone-In, Skin-On Chicken Thighs: They provide more flavor and stay moist during cooking.
- Properly Brown the Chicken: Searing the chicken until golden enhances the dish’s depth of flavor.
- Select a Quality Dry White Wine: A good Sauvignon Blanc or Chardonnay complements the sauce perfectly.
- Use Fresh Herbs: Fresh thyme and parsley elevate the dish’s aroma and taste.
- Let the Sauce Reduce: Allowing the sauce to simmer and thicken intensifies its creamy richness.
How To Store & Reheat Leftovers
- Refrigerate: Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Place leftover coq au vin blanc in a freezer-safe container. Freeze for up to 2 months. To thaw, move it to the refrigerator overnight before reheating.
- Reheating: Warm leftover coq au vin blanc over medium-low heat, stirring occasionally, until heated through, about 10-15 minutes or in a microwave for 2-3 minutes, stirring halfway through.
Nutrition Fact
Serving Size: 1 cup
- Calories: 340
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 100mg
- Sodium: 480mg
- Potassium: 500mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 32g
More Julia Child Recipes:
Julia Child Coq Au Vin Blanc
Description
This delicious Coq au Vin Blanc is a quick and simple French classic. Tender chicken pieces are simmered in a creamy white wine sauce, creating a comforting meal that’s both easy and nutritious. Using common ingredients like chicken thighs, mushrooms, and dry white wine, this dish offers flexibility and rich flavors.
Ingredients
Instructions
- Cook the bacon: Heat olive oil in a large pan over medium heat. Add chopped bacon and cook until crispy. Remove and place on a paper towel-lined plate. (Skip oil if bacon is fatty.)
- Brown the chicken: Season chicken with salt and pepper. Sear in the bacon fat over medium-high heat until golden brown on all sides. Remove and set aside.
- Sauté onions and garlic: Lower heat to medium-low. Cook onions for 5-7 minutes until soft. Add garlic and cook for 1 more minute. Remove and set aside.
- Cook mushrooms: Increase heat to medium-high. Add mushrooms and brown for 3-5 minutes, stirring occasionally.
- Simmer the chicken: Return chicken, bacon, onions, and garlic to the pan. Pour in white wine, bring to a boil, then lower heat to low. Cover and let simmer for 40 minutes.
- Finish with cream: Stir in heavy cream and let simmer uncovered for 10 minutes. Sprinkle with chopped parsley before serving.
Notes
- Choose Bone-In, Skin-On Chicken Thighs: They provide more flavor and stay moist during cooking.
- Properly Brown the Chicken: Searing the chicken until golden enhances the dish’s depth of flavor.
- Select a Quality Dry White Wine: A good Sauvignon Blanc or Chardonnay complements the sauce perfectly.
- Use Fresh Herbs: Fresh thyme and parsley elevate the dish’s aroma and taste.
- Let the Sauce Reduce: Allowing the sauce to simmer and thicken intensifies its creamy richness.
Julia Child Coq Au Vin Blanc
