Coq au Vin Blanc (Chicken in White Wine)

A classic French dish featuring chicken braised in white wine with mushrooms, onions, and bacon.

Prep Time

20 minutes

Total Time

1 hour 35 minutes

Calories

468 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.74/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner

Cuisine:

French

Main Ingredient:

Chicken•Pork

Cooking Style:

Slow Cooker

Ingredients

Servings

1.5lbsChicken pieces(Bone-in, skin-on thighs and drumsticks work best)

£4.50

4slicesBacon(Thick-cut, diced)

£1.50

8ozCremini mushrooms(Quartered)

£1.20

2smallSmall onions(Peeled and quartered)

£0.40

2clovesGarlic(Minced)

£0.15

1cupDry white wine(Such as Sauvignon Blanc or Pinot Grigio)

£2.00

1cupChicken broth(Low sodium)

£0.50

2sprigsFresh thyme(Or 1 teaspoon dried)

£0.30

1leafBay leaf( )

£0.10

2tablespoonsAll-purpose flour( )

£0.05

2tablespoonsOlive oil( )

£0.20

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack pepper(Or to taste)

£0.05

Total Cost

£10.96

£2.74 per serving

Instructions

1.
Pat the chicken pieces dry and season generously with salt and pepper.
2.
Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the chicken in batches, ensuring not to overcrowd the pot. Remove the chicken and set aside.
3.
Add the diced bacon to the pot and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
4.
Add the quartered onions and mushrooms to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
5.
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
6.
Pour in the white wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate.
7.
Add the chicken broth, thyme sprigs, and bay leaf to the pot. Return the chicken to the pot, nestling it among the vegetables.
8.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for 1 hour, or until the chicken is cooked through and tender. Adjust seasoning with salt and pepper to taste.
9.
Remove the thyme sprigs and bay leaf. Stir in the cooked bacon.
10.
Serve hot, garnished with fresh parsley (optional). Excellent with crusty bread, mashed potatoes, or egg noodles.

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My Notes

Nutrition Information

Nutrition per serving (340g)

468 kcal / 1960 kJ

Carbs

11g

4% of RDA

Fat

23g

33% of RDA

Protein

47g

94% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

718 mg

31% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, marinate the chicken in the white wine for at least 30 minutes before cooking.

If the sauce is too thin, remove the chicken and vegetables and simmer the sauce over medium heat until it thickens to your desired consistency.

You can substitute chicken thighs for the whole chicken pieces.

Add a splash of heavy cream at the end for extra richness (optional).

Cooking Equipment

Large Dutch Oven or Pot

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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