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Looking for an easy French classic to make at home? Look no further than white wine coq au vin! This dish is simple to follow and can be whipped up in a matter of minutes. The best part? It’s just as delicious as the original version! In this blog post, we will walk you through the steps of making white wine coq au vin. So grab your apron and let’s get cooking!
Contents
What is Coq Au Vin?
Coq au vin is a classic French dish of chicken slowly braised with wine, lardons or bacon, mushrooms, onion, and sometimes garlic. Often you will see pinot noir used as the wine of choice. The wine tenderizes the chicken as it cooks. The name Coq au vin translates to “rooster/cock with wine”.
The dish is traditionally made with red wine, but white wine can also be used. Coq au Vin is typically made with chicken on the bone, although boneless chicken can also be used. The dish is usually served with potatoes, carrots, and onions.
The dish is popular in many French regions, including Burgundy, Auvergne, Alsace, and Champagne. In Burgundy, the dish is often made with Burgundy wine. In Auvergne, the dish is often made with Beaujolais wine. In Alsace, the dish is often made with Riesling wine. And in Champagne, the dish is often made with Champagne wine.
All around France, the basic components of the Coq au Vin remain the same: chicken on the bone and wine. This makes Coq au Vin a true classic of French cuisine.
What wine to use
If you’re looking for the best white wine to use in coq au vin, I recommend Sauvignon Blanc, Pinot Gris, or Pinot Blanc. These dry white wines will provide the perfect balance to the dish, and they won’t overpower the other flavors. Chardonnay is a bit too low in acidity and has a strong oaky flavor that can be overwhelming. So, start with one of the three whites I mentioned, and you’ll be sure to enjoy your coq au vin.
What You’ll Need to Make White Wine Coq Au Vin
- 8 pcs. chicken pieces (thighs and legs)
- Salt and ground black pepper to taste
- 3 T butter
- 1 lg. shallot, diced
- 2 garlic cloves, minced
- ¾ c. Sliced smoked sausage
- 1 T. All Purpose Flour
- 1-1/2 c. dry white wine
- ½ c. Chicken broth
- 10 oz. Brussels sprouts
- ½ c. Heavy cream
- 1/2 fresh lemon, juiced
How to Make the Recipe
Pat chicken dry and season generously with salt and pepper.
In a large deep pan or Dutch oven melt the butter over medium heat. Add chicken pieces skin side down and cook, turning occasionally, until all sides have browned, approximately 10-12 minutes. The chicken will not be cooked through. Transfer chicken to a plate and set aside.
Add shallot and garlic to the same pan and cook until shallots begin to soften, 3-4 minutes.
Add sausage and continue cooking until sausage begins to brown and shallots are translucent.
Sprinkle flour in skillet. Add wine and cook for 3-4 minutes, scraping up any browned bits. When the wine mixture has reduced slightly, stir in chicken broth.
Return the chicken to the pan nestling it down into the broth.
Add heavy cream to the pan and season with salt and pepper to taste. Continue to simmer at medium heat until chicken is cooked through, approximately 45 minutes.
While the chicken is cooking, trim brussels sprouts and cut them in half. Heat a dry skillet over medium heat and cook brussels sprouts until they get nicely browned but not charred.
Ten minutes before the chicken is finished cooking, add the brussels sprouts to the chicken. Add lemon juice and continue cooking for 10 minutes until you are sure you have chicken fully cooked (a meat thermometer is a great way to check this).
Garnish with lemon slices, if desired or add some chopped fresh parsley leaves.
Can I make it ahead and freeze it?
One of the great things about this chicken white wine sauce recipe is that it can be made ahead and frozen. Just make sure to add a bit of extra chicken stock when reheating it, as you will lose some of the creamy white wine sauce in the process.
Once you’ve made the dish, simply let it cool and then transfer it to an airtight container. It will keep in the freezer for up to 2 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator and then reheat it on the stove. Add a little extra chicken stock and you’re good to go!
Recipe Tips
Coq au vin is delicious served with a salad dressed with vinegar and oil dressing to cut through the richness and something that will soak up the amazing wine sauce such as crusty bread, mashed or roasted potatoes, or egg noodles.
This recipe uses smoked sausage but you could change this and add bacon if you prefer. Or a spicy sausage if you wanted just a little spiciness to the recipe.
White Win Coq Au Vin
Grab your white wine and make this variation of the classic French dish
Ingredients
- 8 pcs. chicken pieces (thighs and legs)
- Salt and ground black pepper to taste
- 3 T butter
- 1 lg. shallot, diced
- 2 garlic cloves, minced
- ¾ c. Sliced smoked sausage
- 1 T. All Purpose Flour
- 1-1/2 c. dry white wine
- ½ c. Chicken broth
- 10 oz. Brussels sprouts
- ½ c. Heavy cream
- 1/2 fresh lemon, juiced
Instructions
Pat chicken dry and season generously with salt and pepper.
In a large deep pan or Dutch oven melt the butter over medium heat. Add chicken pieces skin side down and cook, turning occasionally, until all sides have browned, approximately 10-12 minutes. The chicken will not be cooked through. Transfer chicken to a plate and set aside.
Add shallot and garlic to the same pan and cook until shallots begin to soften, 3-4 minutes. Add sausage and continue cooking until sausage begins to brown and shallots are translucent.
Sprinkle flour in skillet. Add wine and cook for 3-4 minutes, scraping up any browned bits. When the wine mixture has reduced slightly, stir in chicken broth.
Return the chicken to the pan nestling it down into the broth.
Add heavy cream to the pan and season with salt and pepper to taste. Continue to simmer at medium heat until chicken is cooked through, approximately 45 minutes.
While the chicken is cooking, trim brussels sprouts and cut them in half. Heat a dry skillet over medium heat and cook brussels sprouts until they get nicely browned but not charred.
Ten minutes before the chicken is finished cooking, add the brussels sprouts to the chicken. Add lemon juice and continue cooking for 10 minutes until you are sure you have chicken fully cooked (a meat thermometer is a great way to check this).
Garnish with lemon slices, if desired or add some chopped fresh parsley leaves.
Notes
This recipe uses smoked sausage but you could change this and add bacon if you prefer. Or a spicy sausage if you wanted just a little spiciness to the recipe.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 35gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 119mgSodium: 739mgCarbohydrates: 14gFiber: 2gSugar: 5gProtein: 17g
