Classic French Coq au Vin Blanc: A Step-by-Step Guide

Ingredients

1 large chicken, cut into serving pieces
3 tablespoons butter
20 pearl onions, peeled
2 cloves garlic, peeled and crushed
1 cup dry white wine
2 cups chicken stock
2 tablespoons flour
2 tablespoons heavy cream
1 bay leaf
3 sprigs fresh thyme
1 pound white mushrooms, quartered
Salt and pepper to taste
Parsley for garnish

Steps and instructions

Season the chicken pieces with salt and pepper.
In a large skillet, melt the butter over medium-high heat. Add the chicken pieces, and brown on all sides. Remove the chicken from the skillet, and set aside.
In the same skillet, add the pearl onions, and cook until they start to brown. Add the crushed garlic, and cook for another minute.
Add the flour to the skillet, and stir well to coat the onions and garlic. Cook for another minute.
Pour in the white wine, stirring to scrape up any browned bits from the bottom of the skillet. Bring to a simmer, and let it reduce by half.
Return the chicken to the skillet, and add the chicken stock, bay leaf, and thyme sprigs. Bring to a simmer, cover, and let it cook for about 30 minutes.
Add the quartered mushrooms, and cook for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
Stir in the heavy cream, and season with additional salt and pepper if needed.
Right before serving, sprinkle with fresh chopped parsley for garnish.

Tools for making

Large skillet - A large skillet will be used to brown the chicken and cook the onions and garlic.
Cutting board - A cutting board will be needed to prepare the chicken and chop the parsley.
Chef's knife - A chef's knife will be used to cut the chicken into serving pieces and chop the parsley.
Peeler - A peeler will be needed to peel the pearl onions.
Garlic press - A garlic press will be used to crush the garlic cloves.
Whisk - A whisk will be used to mix the flour into the onions and garlic.
Measuring cups and spoons - Measuring cups and spoons will be needed to accurately measure the wine, stock, flour, and cream.
Spatula - A spatula will be used to stir and flip the chicken pieces.
Lid - A lid will be used to cover the skillet while the chicken simmers.
Tongs - Tongs will be useful for handling the chicken pieces while browning and transferring them in and out of the skillet.

Recipe variations

Use bone-in chicken thighs or drumsticks instead of a whole chicken.
Replace the butter with olive oil for a healthier option.
Add bacon or pancetta for added flavor.
Experiment with different types of mushrooms, such as cremini or shiitake.
Include carrots and celery for added vegetables.
Replace the white wine with red wine for a traditional Coq au Vin.
Make it vegetarian by substituting chicken with tofu or seitan.
For a gluten-free version, use a gluten-free flour or cornstarch as a thickener.
Add herbs like rosemary or tarragon for additional flavor.

Recipe overview

Coq au Vin Blanc is a French classic, typically made with chicken, white wine, pearl onions, and mushrooms. This dish is a twist on the traditional Coq au Vin, which is usually made with red wine. The chicken is first browned in butter, then slow-cooked in a sauce of white wine and chicken stock, which creates a rich, creamy, and incredibly flavorful dish. The mushrooms and onions add a wonderful depth of flavor. This is a one-pot meal that's perfect for a cozy dinner at home. It may sound fancy, but it's surprisingly easy to make. Plus, it's sure to impress your dinner guests with its elegant presentation and sophisticated taste.

Common questions

What is Coq au Vin Blanc?
Coq au Vin Blanc is a classic French dish made with chicken braised in white wine.
Can I use any type of chicken?
Yes, you can use any type of chicken for this recipe. However, it is recommended to use a whole chicken cut into serving pieces for the best results.
What kind of white wine should I use?
You can use any dry white wine for Coq au Vin Blanc. Popular choices include Sauvignon Blanc, Chardonnay, or Pinot Grigio.
Do I have to use pearl onions?
Pearl onions are traditional in Coq au Vin Blanc, but if you can't find them, you can substitute with regular onions cut into smaller pieces.
Can I use dried thyme instead of fresh?
While fresh thyme is recommended for the best flavor, you can use dried thyme if that's what you have available. Use about 1 teaspoon of dried thyme in place of the fresh sprigs.
How can I thicken the sauce?
The sauce naturally thickens as it simmers, but if you prefer a thicker sauce, you can mix 1 tablespoon of flour with some cold water to make a slurry and add it to the skillet before simmering.
What can I serve with Coq au Vin Blanc?
Coq au Vin Blanc is traditionally served with crusty bread, mashed potatoes, or buttered noodles. You can also serve it with a side of steamed vegetables or a simple green salad.

Serving dishes and utensils

Large skillet - A large skillet is useful for browning the chicken and cooking the onions and garlic.
Tongs - Tongs are helpful for turning and flipping the chicken pieces while browning.
Wooden spoon - A wooden spoon is ideal for stirring and scraping up any browned bits from the bottom of the skillet.
Knife and cutting board - A knife and cutting board are necessary for cutting the chicken into serving pieces.
Peeler - A peeler is needed for peeling the pearl onions.
Measuring cups and spoons - Measuring cups and spoons are important for accurately measuring the ingredients, such as the wine, stock, flour, and cream.
Skimmer or slotted spoon - A skimmer or slotted spoon can be used to remove any foam or impurities that rise to the surface while cooking.
Serving platter - A serving platter is useful for presenting the Coq au Vin Blanc when it is ready to be served.
Garnishing tools - Tools such as kitchen shears or a knife and cutting board can be used to chop fresh parsley for garnish.

Origin stories

Coq au Vin Blanc hails from the splendidly diverse culinary landscapes of France, a country rich in gastronomic heritage. This dish, essentially a humble chicken stew, has been embraced by generations of French cooks, each adding their unique flair to the classic recipe. The traditional Coq au Vin is often made with red wine, but in certain regions, particularly those in Northeastern France where white wine is more prevalent, Coq au Vin Blanc evolved as a delicious variant. It's a testament to the French knack for elevating simple ingredients into dishes that are truly extraordinary. The use of local wine not only adds characteristic flavor but also speaks volumes about the importance of terroir in French cooking. So, as you savor this dish, remember, you're not just enjoying a meal but partaking in a culinary tradition deeply intertwined with the culture and geography of its place of origin.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.