Coq au Vin Blanc Recipe – French Special
Coq au Vin Blanc is a classic French chicken stew featuring tender, braised chicken simmered in white wine, garlic, and aromatic herbs. This French chicken stew is lighter than the traditional red wine version but still delivers rich, rustic French flavors. Perfect as a comforting dinner, it pairs beautifully with mashed potatoes, crusty bread, or buttered noodles for a truly elegant home-cooked meal.
- Prep Time20 min
- Cook Time1 hr 15 min
- Total Time1 hr 35 min
Coq au Vin Blanc Ingredients:
- 1 whole chicken, cut into pieces (or 4 chicken thighs and 4 drumsticks)
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 150 g (5 oz) mushrooms, sliced
- 1/2 cup carrots, sliced
- 1 cup dry white wine
- 1 cup chicken stock
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
Coq au Vin Blanc Instructions:
Season chicken with salt and pepper.
Heat olive oil or butter in a large skillet or Dutch oven; brown chicken pieces on all sides, then remove and set aside.
Sauté onions, garlic, and mushrooms in the same pan until fragrant and lightly golden.
Add carrots, thyme, and bay leaf; stir for a few minutes.
Pour in white wine, scraping up browned bits from the pan.
Add chicken stock and return chicken to the pan.
Cover and simmer gently for 45–50 minutes until chicken is cooked through and tender.
Adjust seasoning with salt and pepper.
Garnish with fresh parsley and serve hot with mashed potatoes, crusty bread, or noodles.
Recipe Notes :
Brown the chicken first to seal in juices and add depth of flavor.
Use a Dutch oven or heavy skillet for even heat distribution.
Simmer gently to keep the chicken tender and prevent overcooking.
Mushrooms absorb wine and stock beautifully, enhancing the overall flavor.
Fresh thyme adds a subtle herbal note, but dried thyme can be substituted if needed.
