French cooking at home? Yes, please! 🇫🇷
This cozy, flavorful Coq au Vin Blanc brings classic French comfort right into your kitchen — and guess what? It’s much easier than it sounds.
All you need is a Dutch oven (or any pot with a lid), some chicken, veggies, white wine, and a few herbs and spices. That’s it!
No fancy techniques, just simple steps — and the result is juicy, golden chicken braised in a fragrant, rich sauce you’ll want to scoop with bread. 🥖🍗
Perfect for a weekend dinner, date night, or just treating yourself to something special (and healthy!).
Smells amazing, tastes even better — bon appétit!
🎥 Watch the full recipe and cook along with us. You’ll fall in love with this dish — just like we did!
Ingredients:
- 700 g (1.5 lb) chicken, bone-in, skin-on (thighs or pieces)
- Salt and freshly ground black pepper
- 6 oz bacon, chopped
- 1 yellow onion, diced
- 2 celery stalks, diced
- 12 oz mushrooms, sliced
- 3 garlic cloves, minced
- 2 carrots, sliced into rounds or diagonals
- 1 cup dry white wine
- 2 cups chicken broth
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp unsalted butter
- 1 tbsp sherry vinegar (or apple cider vinegar + 1 tsp honey)
- 2 tbsp olive oil (if omitting bacon)
- Chopped fresh parsley for garnish
Step-by-Step Instructions:
- 1. Prep the Chicken:
Season chicken with salt and black pepper. Let it marinate for 30 minutes. - Cook the Bacon:
In a Dutch oven or braiser, cook chopped bacon over medium heat with a little oil until crispy. Remove and set aside. - Sear the Chicken:
In the same pot, sear the chicken on both sides until golden brown (3–5 minutes per side). Set aside. - Sauté the Veggies:
Add a splash of olive oil. Sauté diced onion, celery, and mushrooms until softened. Add garlic and cook until fragrant. - Build the Sauce:
Add carrots, thyme, bay leaf, white wine, and chicken broth. Season with salt and pepper to taste. - Combine and Braise:
Return the bacon and seared chicken to the pot. Cover with a lid and transfer to the oven.
Bake at 350°F (175°C) for 1 to 1.5 hours, until the chicken is tender. - Finish the Sauce:
Remove the chicken from the pot. Simmer the sauce on the stovetop over medium-high heat for about 5 minutes, until slightly reduced. Stir in butter and sherry vinegar. - Serve:
Return the chicken to the sauce. Warm through. Garnish with fresh chopped parsley and serve with mashed potatoes, rice, or crusty bread.
