Coq au vin blanc

Ingredients

• 1chicken, or 4 whole chicken drumsticks, each split in two
• to tasteoil, for frying
• 12shallots, peeled
• 3 clovesgarlic, chopped
• 250mushrooms (a mix of portobello and button mushrooms works well), cut into smaller pieces
• 140 gbacon, roughly chopped
• a splash, optionalcognac
• most of a bottlegood white wine
• 500 mlchicken stock
• a handfulfresh thyme
• 3bay leaves
• 2 tbspplain flour
• 100–200 mlcream

Instructions

1. 1

   Heat the oven

   Set a fan oven to 130°C. For a conventional oven, heat it to about 150°C.

2. 2

   Crisp the bacon

   Fry the bacon until crisp in an ovenproof casserole. Lift it out and set it aside.

3. 3

   Brown the chicken

   If using a whole chicken, joint it: remove the legs and split each in two, then do the same with the breast, keeping the breastbone attached for flavour. Keep the wings and back to enrich the sauce. Rub the chicken pieces with salt and pepper, then brown them in the same casserole, adding a little oil if needed and working in batches if necessary. Set the chicken aside.

4. 4

   Cook the vegetables

   Brown the whole shallots in the same casserole over a moderate heat for a couple of minutes, until they begin to look glossy. Add the mushrooms and cook for about five minutes, until their liquid has evaporated. Stir in the garlic and cook for a couple more minutes, then add the flour and mix thoroughly.

5. 5

   Add wine and braise

   If using cognac, add it now; otherwise, go straight to the wine. Begin by adding the white wine about 100 ml at a time, stirring well each time to make a smooth base for the sauce. Add the rest of the wine and the chicken stock, chicken pieces, most of the bacon, thyme and bay leaves. Bring to the boil, cover and cook in the oven for about 1 hour, or until the chicken is tender.

6. 6

   Finish the sauce

   Season the sauce with salt and pepper and stir in the cream. For a more concentrated flavour, lift out the chicken and simmer the sauce until it tastes as you like; add concentrated chicken stock or a little stock cube if desired. To thicken it further, mix a little flour or cornflour with water and stir it into the sauce.

7. 7

   Garnish and serve

   Serve in a deep dish or large platter, scattered with the reserved bacon and, if desired, a sprig or two of thyme.

8. 8

   Choose a side

   Serve with rice, mashed potatoes or small roast potatoes, and good bread.

9. 9

   Enjoy the meal

   Bon appétit.

What is coq au vin blanc?

Coq au vin blanc is a white-wine take on the French tradition of braising chicken in wine. This version pairs the wine with bacon, mushrooms, shallots and herbs, then finishes the sauce with cream.

Slow oven cooking gives the chicken time to turn tender while the ingredients share their flavour with the cooking liquid. The bacon adds savoury depth, while the wine keeps the sauce lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 49g protein, 15g carbs, 43g fat.

The chicken supplies most of the protein, while the wine, flour and any rice or potatoes served alongside contribute carbohydrates. Bacon and cream are the main sources of fat, with the sauce adding richness to each serving. Balance the plate with a generous serving of vegetables alongside the chicken and your chosen starch.

Choosing the chicken

Whole bird: Jointing a whole chicken gives you a mixture of cuts, and keeping the breastbone attached adds flavour to the braise. Save the wings and back for the casserole as directed.

Drumsticks: The recipe also works with four whole drumsticks split in two. Brown the pieces well before adding the liquid so they start with a savoury, golden surface.

Build the sauce in the casserole

Bacon first: Crisp it in the ovenproof casserole, then set it aside. Leaving the rendered fat behind creates a flavourful base for browning the chicken and vegetables.

Flour and wine: Stir the flour thoroughly into the vegetables before adding wine. Pour in the first part gradually and stir each time to help form a smooth sauce rather than lumps.

Let the mushrooms release their liquid

Mushrooms: Cook them with the shallots for about five minutes, until their liquid has evaporated. This gives them a chance to fry rather than sit in a watery mixture.

Garlic: Add it after the mushrooms have cooked, then fry for a couple of minutes. That timing lets it contribute flavour without spending the whole braise in the pan.

Check the chicken for tenderness

Oven braise: Cover the casserole and cook at 130°C in a fan oven, or about 150°C in a conventional oven, for roughly 1 hour. The recipe’s cue is tender chicken; check the pieces before deciding whether they need longer.

Sauce finish: Stir in the cream after cooking. If the sauce tastes less concentrated than you would like, simmer it briefly with the chicken removed, then return the chicken to serve.

Serving ideas

Potatoes: Mashed potatoes or small roast potatoes are a good match for the creamy wine sauce. Spoon plenty of sauce over the chicken and potatoes.

Rice and bread: Rice offers another easy base, while good bread helps mop up the sauce. A deep plate or a large serving dish makes it easier to serve the chicken with its accompaniments.

Recipe notes & tips

• Brown the chicken in batches if the casserole is crowded, so the pieces colour instead of steaming.
• Keep the shallots whole so they hold their shape during the braise.
• Add the wine gradually at first and stir well to keep the sauce smooth.
• Reserve a little of the crisp bacon for the final garnish, as the recipe directs.
• Taste the sauce after the cream goes in, then adjust the seasoning.

Variations

• Skip the cognac: Leave it out and go straight to adding the white wine.
• Mix the mushrooms: Use a combination of portobello and button mushrooms as suggested in the ingredient notes.
• Choose drumsticks: Use four whole chicken drumsticks, each split in two, instead of a whole chicken.
• Adjust the cream: Start with 100 ml and add more, up to 200 ml, to suit the sauce.
• Serve with potatoes: Choose mash or small roast potatoes to accompany the sauce.

Common mistakes to avoid

• Crowding the chicken: The pieces may not brown properly; cook them in batches if needed.
• Adding all the wine at once: The sauce may be harder to smooth out; add the first part about 100 ml at a time and stir.
• Leaving mushroom liquid in the pan: The vegetables can turn watery; cook them until the liquid has evaporated before adding garlic.
• Overcooking the garlic: It can catch in the pan; add it after the mushrooms and cook for only a couple of minutes.
• Serving a thin sauce: Lift out the chicken and simmer the sauce until more concentrated, or thicken it with a little flour or cornflour mixed with water.

How to store

Cool leftovers promptly, then store the chicken and sauce in a covered container in the fridge for up to 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions