Coq au vin blanc
A rich and comforting French classic, this coq au vin is slow-cooked to perfection with chicken, red wine, and aromatic vegetables. It’s an elegant and deeply flavourful dish perfect for special occasions or cozy dinners.
Updated : 10 October, 2025
Easy
About 30 min.
Ingredients
4 tablespoon
Butter
2
Celery stalk
1
Onion
2
Carrot
4
Garlic
4 tablespoon
Flour
8
Chicken legs
250 grams
Smoked bacon
250 grams
Champignon
200 grams
Shallots
2 tablespoon
Brandy
3
Laurel leaf
0.5 bunch
Thyme
750 milliliters
White wine
500 milliliters
Chicken broth
2 teaspoon
Corn flour
0.5 bunch
Parsley
0.5 teaspoon
Salt
0.5 teaspoon
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To begin the coq au vin, preheat the oven to 180C. Heat 2 tablespoons of butter in a large frying pan over high heat. Add the chopped celery, onion, and carrots, cooking for 10 minutes until softened. Stir in the crushed garlic and cook for another minute or two. Transfer everything to an ovenproof casserole dish and set aside.
Step 2
In a shallow bowl, combine the flour with salt and pepper, then dust the chicken pieces evenly in the seasoned flour. Add the remaining 2 tablespoons of butter to the pan and fry the chicken in batches for about 10 minutes per batch, until golden brown all over. Transfer the browned chicken to the casserole dish with the vegetables.
Step 3
Next, add the sliced bacon, mushrooms, and shallots to the same pan and fry for 5-7 minutes, until well browned. Add these to the casserole dish as well. Deglaze the frying pan with brandy, scraping up any browned bits, and pour the liquid over the ingredients in the casserole. Tie the bay leaves and thyme together with kitchen string and add them to the dish.
Step 4
Place the casserole over medium heat, pour in the wine, and bring to a boil. Let it simmer rapidly for about 15 minutes, then add the chicken broth and continue simmering gently for another 15 minutes. Cover with a lid and transfer to the oven, cooking for 40-50 minutes, or until the chicken juices run clear when pierced. Remove the herb bundle.
Step 5
If you prefer a thicker sauce, mix a little cornflour with water and stir it into the dish, simmering for 2 minutes until the sauce thickens. Finish by stirring in the parsley before serving.