This Coq Au Vin Blanc will be your newest dinnertime favorite. Crispy, succulent chicken braised in a richly-flavored creamy white wine sauce with mushrooms and bacon. This French chicken recipe comes together in under 1 hour. It’s so unforgettably delicious, and don’t forget the crusty bread to sop up the sauce!

coq au vin blanc in black skillet

Did you know that chicken is one of the top most searched for when it comes to dinner-inspired recipes? Yeppp. I can absolutely relate because something involving chicken is typically in my weeknight meal rotation. As such, I’m always looking for ways to develop chicken recipes that aren’t blah. Y’all, I’m not going to be annoying and say this new chicken recipe will “change your life.” Nor am I going to say that it’s “better than seggs.” Ha! But it is damn good.

Coq Au Vin Blanc 😛

Coq au vin is a classic French stew in which chicken is braised with red wine, herbs, mushrooms, pearl onions, and pancetta or bacon. The literal translation of coq au vin is “rooster/cock in wine” or “chicken in wine.” However, instead of red wine, this recipe uses white wine to make coq au vin blanc. Tender yet crispy chicken slowly braised in a glossy, flavor-packed sauce with bacon and mushrooms. The chicken soaks up all the delicious, wine-infused pan sauce and you have a restaurant-quality meal that hits so very nice. TOO GOOD!!!

Listen, we stan a *solid, flavorful chicken dinner* around these parts…like this brown stew chicken or crispy parmesan crusted chicken or chicken adobo, and my personal fave, curry chicken. Boom. No boring chicken recipes! 🙅🏾

crispy chicken thighs on large white plate with gold fork and knife on the side

Why This Chicken Recipe Works

Here’s some main highlights about this coq au vin blanc recipe, friends:

  1. Restaurant-quality…This homemade chicken recipe is super straightforward and easy yet filled with restaurant-luxe flair! Ya know, it’s a meal that’ll have you feeling like you were served at a fancy dining spot.
  2. MEGA flavorrr…There’s a whole lotta flavor-filled depth here that you will appreciate. Succulent, crispy-skinned chicken that’s fall-apart tender swimming in a robust, flavorful pan sauce 🤤- no bland sadness at all!
  3. Special occasion dish…You can whip up this coq au vin blanc recipe on a cozy Sunday evening or save for special events like date night, anniversaries, or birthdays. Also, it’s perfect for holiday-centered meals, too!
coq au vin blanc in large black skillet with gold serving spoon

What You’ll Need For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Chicken thighs: Love the richness that dark meat brings to this recipe. Chicken thighs, bone-in/skin-on, are clutch here because they’re more flavorful. They’re inexpensive and have that crispy chicken skin, swoon.
  • Seasonings & spices: Salt/pepper, garlic powder, thyme, smoked paprika, bay leaves, and parsley for a fragrant pop.
  • Bacon: Yasss, bacon forever and ever, amen. Listen, bacon adds a little smokiness and then we’ll use the rendered bacon fat to sear the chicken and sauté the onion/mushrooms. It adds even more flavor and depth!
  • Butter: A little butter for sautéing, #butterbeready 🧈
  • Onion: Classic staple for a nice aromatic touch, check.
  • Mushrooms: I use shiitake mushrooms for this chicken recipe. However, feel free to use your favorite variety of mushrooms! Umami flavor, yum.
  • Flavor agents: Fresh garlic, worcestershire sauce, and dijon mustard.
  • White wine: The main staple of coq au vin blanc- use a good *dry* white wine like sauvignon blanc or chardonnay or pinot blanc.
  • Heavy whipping cream: Pairs with the wine to create a silky-smooth creaminess factor, and adds a level of richness that is truly unmatched.
  • Parmesan: Freshly grated parmesan enhances the pan sauce, chef’s kiss.
crispy chicken thighs on top of mashed potatoes

How To Make Coq Au Vin Blanc:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Preheat & season chicken. Preheat the oven to 350°F. Combine the salt/pepper- to taste, garlic powder, dried thyme, and smoked paprika. Season the chicken with the spice blend and then massage the spices into the chicken, coating all surfaces. Then set aside.
  2. Crisp the bacon. Add the bacon into a large, oven-safe skillet/braiser. Cook the bacon until crisp. Then set aside on a paper towel-lined plate- leaving the rendered bacon drippings in skillet.
  3. Sear chicken. Place the chicken into the skillet. Let the chicken sear, undisturbed, until the chicken achieves a deep, golden sear on the skin, about 2-3 minutes. Then flip the chicken to sear on the other side, about 1-2 minutes. Set the seared chicken aside onto a clean plate.
  4. Sauté. Add the butter into the skillet. Add onion and sauté until softened, about 2-3 minutes. Then add the mushrooms, and cook until lightly golden brown, about 2-3 minutes. Add the garlic and continue cooking. 
  5. Add flavors & simmer. Add the worcestershire and dijon mustard, and stir well to combine with the onion mixture. Add the white wine and bay leaves. Bring the skillet to a simmer for 5 minutes.
  6. Finish sauce & add chicken. Stir in the cream and parmesan cheese. Sprinkle the reserved bacon pieces into the skillet and return the seared chicken back into the pan along with any residual juices that have collected. Then remove from stovetop heat.
  7. Braise chicken. Place the skillet into the oven, uncovered, to cook for 25-30 minutes- cooking until the chicken registers 165°F when checked with an internal thermometer for doneness. 
  8. Serve. Garnish dish with chopped parsley. Serve this coq au vin blanc as-is or pair with your favorite sides (mashed potatoes/crusty bread!). Enjoy!
black hand dipping baguette piece in pan sauce with chicken

Tips + Tricks & More For Recipe Success

Here’s some extra notes you might find helpful about this coq au vin blanc dish:

  • Chicken parts: This recipe has only been tested using bone-in/skin-on chicken thighs, peeps. As written, it’s what I recommend. Feel free to substitute and use other chicken parts if you choose.
  • Bacon substitute: Pancetta will work as a great substitute for bacon.
  • Mushroom varieties: I love shiitake mushrooms for this coq au vin blanc recipe, but you can use other varieties like baby bella, white button, and/or cremini mushrooms. Or a combination of mushrooms!
  • Do I have to use wine?: One of the main staples of this recipe is, well, wine. After all, it’s coq au vin blanc= chicken cooked in white wine. However, for those that do not consume alcohol or don’t have wine, you can omit this entirely and replace the wine with chicken stock or broth. The flavor profile of the pan sauce will be different, but it’ll still be delicious.
  • Heavy cream (dairy-free) alternative? The use of heavy cream adds a lush, creamy mouthfeel to the pan sauce. Coconut cream might work here. Please know that this recipe has only been tested using heavy cream, experiment at your own risk. Let us know if you do try something else! ♡
  • Oven vs. Stovetop notes: This recipe starts on the stovetop and moves to the oven to finish. I find the pan sauce to cook down/evaporate too quickly on the stovetop. I recommend the stovetop to oven cooking method as it allows for the dish to slowly finish without disrupting the pan sauce. It also prevents the bottom from any scorching.

Serving Coq Au Vin Blanc

Serve this chicken in white wine dish over some mashed potatoes and enjoy your life. Or pair alongside steamed/roasted veggies or rice of choice. And don’t you dare forget some crusty bread on the side. When I tell you the pan sauce is so freakin’ delish 👅…a torn baguette piece is begging to sop up all that flavor!

crispy chicken thighs on top of mashed potatoes with gold fork and knife on the side

This Coq Au Vin Blanc recipe is hitting all the high notes when it comes to flavor-filled meals…1-pan and easy, too! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More scrumptious main dishes for ya:

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coq au vin blanc in black skillet

Coq Au Vin Blanc (Chicken In White Wine)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Main Dishes
  • Method: Stovetop, Oven
  • Cuisine: French-Inspired

Description

This Coq Au Vin Blanc will be your newest dinnertime favorite. Crispy, succulent chicken braised in a richly-flavored creamy white wine sauce with mushrooms and bacon. This French chicken recipe comes together in under 1 hour. It’s so unforgettably delicious, and don’t forget the crusty bread to sop up the sauce!


Ingredients

Scale
  • 6 bone-in/skin-on chicken thighs, excess skin trimmed
  • kosher salt & freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika
  • 6 slices thick-cut bacon, chopped into 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 5 ounces shiitake mushrooms, sliced- (or mushroom variety of choice!)
  • 4 cloves of garlic, minced or pressed
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1 1/4 cups dry white wine, such as sauvignon blanc
  • 2 bay leaves
  • 3/4 cup heavy whipping cream
  • 1/4 cup freshly grated parmesan cheese
  • 1 tablespoon freshly chopped parsley

Instructions

  1. Preheat & season chicken. Position a rack in the middle of the oven and then preheat the oven to 350°F. Pat the chicken dry with paper towels. In a small bowl, combine the salt/pepper- to taste, garlic powder, dried thyme, and smoked paprika- stir the spices well to combine. Season the chicken with the spice blend and then use your hands (fitted with disposable gloves, if desired) to massage the spices into the chicken, coating all surfaces. Then set aside.
  2. Crisp the bacon. Add the chopped bacon into a large, oven-safe skillet/braiser (about 11-12 inches) over medium-high heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside on a paper towel-lined plate- leaving the rendered bacon drippings in skillet.
  3. Sear chicken. Place the chicken into the skillet, skin-side down. Let the chicken sear, undisturbed, until the chicken achieves a deep, golden sear on the skin, about 2-3 minutes. Then flip the chicken to sear on the other side, about 1-2 minutes. Note: the chicken will not be fully cooked through at this stage. Set the seared chicken aside onto a clean plate.
  4. Sauté. Reduce the heat to medium and add the butter into the skillet. Once melted through, add the onions. Sauté the onion, stirring every so often, until softened, about 2-3 minutes. Then add the mushrooms, stirring and cooking along with the onion until lightly golden brown, about 2-3 minutes. Add the garlic and continue cooking for another 1-2 minutes until nice and fragrant. 
  5. Add flavors & simmer. Create a small well in the center of the skillet and add the worcestershire and dijon mustard, and stir well to combine with the onion mixture. Add the white wine and bay leaves, and use a wooden utensil to stir the wine into the skillet, scraping up any bits collected along the bottom. Bring the skillet to a simmer for 5 minutes.
  6. Finish sauce & add chicken. Stir in the cream and parmesan cheese. Sprinkle the reserved bacon pieces into the skillet and return the seared chicken back into the pan along with any residual juices that have collected. Then remove from stovetop heat.
  7. Braise chicken. Place the skillet into the oven, uncovered, to cook for 25-30 minutes- cooking until the chicken registers 165°F when checked with an internal thermometer for doneness. 
  8. Serve. Remove the skillet from the oven, discard the bay leaves, and garnish dish with chopped parsley. Spoon some sauce over the chicken and serve this coq au vin blanc as-is or pair with your favorite sides like mashed potatoes + crusty bread, if desired. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.