Coq au Vin Blanc Recipe
French · Main course · 95 min total
A classic French braised chicken dish made with white wine, mushrooms, and pearl onions, perfect for a comforting dinner.
20
min prep
min prep
75
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (about 4 lbs), cut into 8 pieces
- Salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 8 ounces pearl onions, peeled
- 8 ounces cremini mushrooms, halved
- 2 cloves garlic, minced
- 1 cup dry white wine (such as Chardonnay or Sauvignon Blanc)
- 1 cup chicken broth
- 1 bouquet garni (2 sprigs fresh thyme, 2 sprigs fresh parsley, 1 bay leaf, tied together)
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken pieces with salt and pepper. Dredge in flour, shaking off excess.
- In a large Dutch oven or heavy pot, melt 2 tablespoons butter over medium-high heat. Brown chicken in batches, skin-side down first, until golden on all sides, about 8 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add remaining 2 tablespoons butter. Add pearl onions and mushrooms; cook, stirring occasionally, until lightly browned, about 5 minutes. Add garlic and cook 1 minute.
- Pour in white wine, scraping up any browned bits. Add chicken broth and bouquet garni. Return chicken to pot, skin side up. Bring to a simmer.
- Cover and cook over low heat until chicken is tender and cooked through, about 45 minutes. Remove bouquet garni.
- Stir in heavy cream and simmer uncovered until sauce thickens slightly, about 5 minutes. Adjust seasoning with salt and pepper.
- Sprinkle with fresh parsley and serve.
Tips
- For a richer flavor, marinate the chicken in the white wine overnight in the refrigerator.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of broth or cream if needed.
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