Coq au Vin Blanc Recipe | French Braised Chicken with White Wine, Bacon & Herbs

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while adding smokiness.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is plant-based, while pork is often less expensive.

Season chicken with salt and black pepper. Let it marinate for 30 minutes.

In a Dutch oven or braiser, cook chopped bacon over medium heat with a little oil until crispy. Remove and set aside.

In the same pot, sear the chicken on both sides until golden brown (3–5 minutes per side). Set aside.

Add a splash of olive oil. Sauté diced onion, celery, and mushrooms until softened. Add garlic and cook until fragrant.

Add carrots, thyme, bay leaf, white wine, and chicken broth. Season with salt and pepper to taste.

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.

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.

Return the chicken to the sauce. Warm through. Garnish with fresh chopped parsley and serve with mashed potatoes, rice, or crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens