Coq-au-vin Blanc
Coq au Vin Blanc is a comforting, one-pot French dish made with chicken thighs, white wine, garlic, shallots, and fresh herbs. Simmered slowly to develop rich flavors, it’s perfect for a cozy weekend meal.
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Servings: 4 servings
Equipment
- 1 Large Dutch oven or heavy-bottomed pot
- 1 Wooden spoon or spatula
- 1 Tongs (for turning the chicken)
- Measuring spoons
- Knife and cutting board
- Ladle or large spoon (for serving)
Ingredients
- 6 bone-in, skin-on chicken thighs
- Salt & pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 4 shallots, peeled and halved (or 1 small yellow onion, sliced)
- 3 garlic cloves, smashed
- 1 cup dry white wine
- 1 cup chicken broth
- 3-4 sprigs fresh thyme
- 1 bay leaf
- ¼ cup heavy cream (optional, but so good)
- Chopped parsley, for serving
Instructions
- Season the chicken well with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium-high heat.
- Brown the chicken on both sides (about 5–6 minutes per side). Work in batches if needed. Set aside.
- In the same pot, add shallots and garlic. Sauté for 2–3 minutes until just golden.
- Deglaze with wine. Pour in the white wine and let it bubble for a few minutes, scraping the browned bits from the bottom.
- Add broth and herbs. Stir in the chicken broth, thyme, and bay leaf.
- Return the chicken to the pot. Reduce heat to low, cover, and simmer for about 35–40 minutes, until the chicken is tender.
- Optional: stir in cream during the last 5 minutes for a silkier sauce.
- Serve with love. Sprinkle chopped parsley on top and serve with crusty bread, mashed potatoes, or buttered egg noodles.
Notes
- Chicken Thighs: Bone-in, skin-on chicken thighs are ideal for this recipe as they stay juicy and tender during cooking. You can use boneless thighs, but adjust cooking time slightly.
- Wine: Choose a dry white wine, such as Sauvignon Blanc or Chardonnay. The wine adds depth of flavor, so pick one you'd enjoy drinking!
- Herbs: Fresh thyme and bay leaf work best for this dish, but you can substitute dried thyme if needed. If you’re in a pinch, a thyme sprig or bouquet garni will also add a lovely flavor.
- Cream: For a richer, creamier sauce, stir in a splash of heavy cream during the last 5 minutes of simmering.
- Leftovers: This dish tastes even better the next day as the flavors continue to develop. Store in an airtight container in the fridge for up to 3 days.
- Serving Suggestions: Serve with crusty bread, mashed potatoes, or buttered egg noodles to soak up the flavorful sauce.