Coq Au Vin Blanc (Chicken In White Wine) Recipe

I present my take on a Chicken Recipe With White Wine featuring succulent bone-in, skin-on chicken and earthy cremini mushrooms. I combine olive oil, garlic, and dry white wine with hints of thyme and bay leaves in a rich sauce blended with chicken broth and heavy cream. Each bite is delightfully intriguing.

I recently discovered that a twist on the traditional dish can make dinner extra exciting. That’s why I created Coq au Vin Blanc.

In my recipe, succulent chicken pieces are wisely seasoned with salt and pepper before being browned in olive oil with sliced cremini mushrooms, chopped onion and minced garlic. I then add a hearty pour of dry white wine, some chicken broth and a splash of heavy cream to lift the flavors.

Toss in a couple of bay leaves and fresh thyme sprigs for that herby punch, and a dollop of butter makes everything meld together just right. This dish is my take on braised chicken with mushrooms, and it’s a surprisingly creamy upgrade to the classic white wine recipes I love.

Trust me, once you try this braising method, you’ll be hooked on the blend of flavors that is both daring and comforting in its own unique way.

Why I Like this Recipe

I really love how the chicken turns out super tender and juicy after braising in that creamy white wine sauce. The mix of garlic, mushrooms, and thyme fills my kitchen with a comforting aroma that makes me feel like I’m cooking something special every time. I also appreciate that the recipe isn’t too complicated, so even if I’m in a rush, I can still whip this up and feel proud of it. Lastly, the way the flavors blend together reminds me of a fancy restaurant meal but without the expensive price tag.

Ingredients

• Chicken pieces give lots of protein and a hearty taste that makes the dish feel filling.
• Olive oil adds healthy fat and a nice smooth flavor while helping to cook everything evenly.
• Cremini mushrooms offer fiber and earthy goodness, giving the recipe a rich and warm texture.
• Dry white wine brings a tangy acidity with a hint of natural sweetness that lifts the flavors.
• Heavy cream provides richness and a velvety touch that balances the sharpness of the wine.
• Chicken broth delivers extra moisture and savory depth to meld all the flavors together.

Ingredient Quantities

• 3 to 4 lbs chicken pieces (bone in, skin on)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 oz cremini mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 12 fl oz dry white wine (like Chardonnay)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 sprigs fresh thyme (or about 1 tsp dried)
• 2 bay leaves
• 1 tablespoon butter

How to Make this

1. Season the chicken pieces well with salt and pepper on both sides.

2. Heat the olive oil in a big skillet over med-high heat and brown the chicken on all sides until it’s nicely golden; work in batches if you have to.

3. Remove the chicken and add the chopped onion and sliced cremini mushrooms to the skillet then cook until soft and lightly browned.

4. Toss in the minced garlic and cook it for about 1 minute till it starts smelling really good.

5. Now pour in the white wine and chicken broth making sure to scrape the bottom for any tasty bits. Add the thyme sprigs and bay leaves then give it a little stir.

6. Return the browned chicken back to the pan, turn the heat low and let everything simmer covered for about 35 to 40 minutes until the chicken is tender.

7. Remove the thyme sprigs and bay leaves then stir in the heavy cream and butter until the sauce turns smooth and creamy; let it heat through for a couple of minutes.

8. Taste and adjust seasoning if needed then serve the Coq Au Vin Blanc hot with your favorite side dish.

Equipment Needed

1. A large skillet with a lid
2. A chef’s knife
3. A cutting board
4. A measuring cup and spoons
5. A wooden spoon
6. A pair of tongs

FAQ

Coq Au Vin Blanc (Chicken In White Wine) Recipe Substitutions and Variations

• If you dont have dry white wine like Chardonnay, try swapping it with a dry vermouth or even mix a bit of white wine vinegar with water. This will still give the dish a nice acidity.
• Don’t have chicken broth on hand? You can use vegetable broth or dissolve a bouillon cube in water as a solid replacement.
• If heavy cream is not available, use half-and-half or mix a bit of milk with melted butter to mimic that creamy texture.
• No fresh thyme? Dried thyme is a good swap but use just a little less since it’s more potent than the fresh kind.

Pro Tips

1. Make sure to pat your chicken dry before seasoning it; excess moisture can prevent you from getting that nice crispy, golden skin that really brings out the flavor.
2. Don’t overcrowd your pan when you sear the chicken; if the pieces are too close together they can steam instead of browning, so work in batches if needed.
3. When you pour in your white wine and broth, be sure to really scrape up all those browned bits stuck to the bottom of the pan – they add a ton of flavor to your sauce.
4. Once you add the cream and butter, keep the heat low and avoid boiling the sauce; a gentle simmer will keep the texture smooth and the flavors well blended.