Coq au Vin Blanc (Chicken in White Wine) – Vikalinka

Chardonnay cooking recipes

Succulent chicken with cremini mushrooms stewed in white wine and a splash of cream. Meet Coq au Vin Blanc!

Serve this delicious chicken recipe with mashed potatoes with herbs and garlic for an unforgettable meal!

Coq au Chardonnay

Country of origin

If you’re looking for some comfort food with a touch of elegance, this French chicken recipe, slowly stewed in white wine, is for you


When people think of French cuisine, images of perfectly and beautifully plated food immediately come to mine.

Well, this recipe is nothing like that. Fear not… It’s simple and fast. It requires very few ingredients that you probably have on hand.

This braised chicken recipe is one of the best examples of French rural cuisine


Far, far away from classically trained chefs. Just expert home cooks who create rustic, beautiful and delicious food for their families.

Coq au Chardonnay

How is coq au vin blanc made? To

add to the simplicity of this white wine stewed chicken, there is also a convenience factor


This dish is cooked in a pan and features tender, succulent chicken thighs and legs that swim in creamy sauce as a sauce. Did I also mention that there is bacon involved? Mmmm…

Coq au Chardonnay

As I mentioned earlier, all you need is a handful of ingredients, but how, you may wonder, can you develop such deep and rewarding flavors?

My answer is simple and as old as the world. Wine and slow cooking.



to use You can use any dry white wine for this recipe. I have used Chardonnay, but Sauvignon Blanc or dry Riesling will also work wonderfully. I don’t recommend using wine for cooking.

The reason I recommend dry white wine is because the sweetness in the wine tends to concentrate when cooking. So if you start with sweet wine, you’ll end up with a very sweet dish after 40 minutes of simmering.

You may be wondering what wine does to chicken and how it improves taste. In other words…

What does wine do to food?

Unless you abstain from alcohol for medical or religious reasons, I encourage you to try cooking with wine.

The reason it works is because adding wine is like adding a boost of concentrated flavor to your food.

Wine producers have worked hard and hard to develop those flavors. All you have to do is pour it, sit down and let it simmer happily for 40 minutes.

Then reap the benefits and receive well-deserved compliments from your loved ones.

Coq au Chardonnay If you’re worried about cooking with alcohol or feeding your kids chicken “wine,” don’t


The alcohol will cook off the plate in the process of simmering! There will be traces that will remain, but a truly insignificant amount to be considered unsafe.


you’ll have left is creamy sauce and delicious chicken, as the acidic wine permeates it and makes it irresistibly tender


If you’re a red wine lover, try one of my favorite recipes here for Coq au Vin, which is also dairy-free.

Coq au Chardonnay

How long does it take?

This recipe may be a little more practical than you’d like to invest for a regular weekday dinner. It will take you about an hour to do so.

However, save this chicken recipe for a weekend because you will absolutely fall in love with complex flavors and cook it again and again


Coq au Chardonnay

Can I fast it forward and freeze it?

Yes you can!

Just be sure to add about 1/2 cup/125ml to 1 cup/250 ml of chicken broth when you reheat it, as you will surely lose some sauce in the process.

What can I serve with braised chicken in white wine?

For a full French-inspired dinner, serve this coq au vin with mashed potatoes or mashed sweet potato and rutabaga if you’re feeling more adventurous and a salad on the side. This apple, walnut and blue cheese salad will suit you very well.

Good quality baguette is also highly recommended.

Recipe originally published on 12/2014. Rewritten and updated on 31/2019.

More French chicken recipe

to try:

  • French chicken casserole a la Normande
  • Provencal chicken
  • in wine and mustard sauce

*Recipe adapted from Nigel Slater Culinary specialist with more than 10 years of experience in the restaurant industry.

Related Posts