Coq au Vin Blanc (Chicken in White Wine Sauce)

This Coq au Vin Blanc is French comfort food at its best—hearty, flavorful yet sophisticated. Whether you’re cooking for friends, family, or a fancy dinner, this recipe is sure to impress.

📝 Ingredients

• 4 chicken leg quarters (or 8 chicken thighs, skin-on and bone in)
• 1 tsp sea salt flakes
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter (, divided)
• 4 strips streaky smoked bacon (, chopped)
• 1/2 tbsp olive oil
• 1 small onion (, finely diced)
• 1 celery stick (, very finely diced)
• 6 shallots (, roughly chopped or left whole if small)
• 8 oz (225g) mushrooms, such as cremini, sliced
• 3 1/2 oz (100g) wild mushrooms (, whole if small (optional))
• 3 cloves garlic (, thinly sliced)
• 1/2 tsp salt
• 2 tsp fresh thyme
• 2 tbsp flour
• 1 cup (250ml) dry white wine (, I used Chardonnay)
• 2 tbsp brandy ((optional))
• 1 tbsp lemon juice (, or to taste)
• 1 cup (250ml) chicken stock (or broth)
• 1 bay leaf
• 4 tbsp cream (, heavy / double)
• salt and pepper (, to taste)
• 2 tbsp parsley (, finely chopped)

👨‍🍳 Instructions

1. 1Pat the chicken dry with paper towels and season with the salt and pepper on both sides.
2. 2Heat a large casserole pan, add 2 teaspoons of the butter and cook the bacon over medium heat until the edges start to crisp up. Use a slotted spoon to transfer to a large bowl.
3. 3Add the oil and place the chicken pieces in the pan, skin-side down, and sear over medium-high heat for 5-6 minutes or until the skin is a golden brown. Flip over to cook on the other side for 2 minutes then transfer to the bowl with the bacon. Turn the heat down and allow the pan to cool down a little.
4. 4Add a little more butter to the pan and sauté the onion and celery over low heat for 5-7 minutes. Stir in the shallots and cremini mushrooms, cook for a few minutes then add the wild mushrooms, if using, and sliced garlic. Sprinkle with the salt and thyme, cook for a minute or so then transfer everything to a bowl.
5. 5Melt the remaining butter until foaming, add the flour and stir together to make a roux. Cook for for a couple of minutes then start adding the wine, stirring to dissolve the roux. Add the brandy and lemon juice and bring to a simmer.
6. 6Stir in the chicken stock and return the chicken, bacon and mushroom mixture plus any juices to the pan. Add the bay leaf, partially cover the pan and cook on a gentle simmer over low heat for 30 minutes. Take the lid off and cook for 10 more minutes.
7. 7Stir in the cream and simmer until it is heated through. Discard the bay leaf and have a taste – do you need to add more salt or a touch more lemon?
8. 8Season with black pepper and garnish with chopped parsley and serve with creamy mashed potatoes or just chunks of crusty bread to mop up that delicious sauce!