This recipe is a wonderful way to turn a whole chicken into something truly special. I love this lighter version that uses white wine instead of the traditional red. It’s definitely a dish that requires patience and care, but the result is so worth it! I highly recommend including the marinating step — it tenderizes the chicken and infuses it with incredible flavor. Serve with mashed potatoes and a bright lemon-parsley garnish.
Coq au Vin Blanc
Tender, juicy chicken slowly braised in white wine with fresh herbs, vegetables, and roasted mushrooms. A lighter take on a classic: perfect for impressing without weighing you down.
Categories
Food restrictions
Soya-free
Peanut free
Gluten-free
Lactose-free
Nut-free
Egg-free
Dairy-free
Tips for a Perfect Result:
- Don’t skip the marinade: It’s essential for tenderizing the meat and infusing delicate flavors of lemon, wine, and herbs.
-
Sear the chicken well before baking: This step builds a rich depth of flavor that elevates the sauce.
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Use a good dry, aromatic white wine (like Riesling or Chardonnay), as it plays a key role in the sauce’s complexity.
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Strain the marinade before using it in the sauce to keep it smooth and free of bits.
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Add beurre manié (a mix of butter and flour) at the end of cooking to thicken the sauce naturally and give it a silky finish.
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Make the lemon-parsley garnish ahead of time and sprinkle it on just before serving — it adds a bright, citrusy freshness that brings the whole dish to life.
Coq au Vin Blanc
To start things well
You use:
You cook for:
4
people
Ingredients
Marinade:
Chicken:
To serve:
Lemon-parsley garnish:
Preparation
1.
Ideally the day before, cut your chicken into 10 pieces (or ask your butcher to do it) and place them in a large bowl. Add the wine, the onion cut into quarters, the fresh herbs, salt, and lemon zest. Refrigerate for at least 6 hours or overnight.
2.
Preheat the oven to 250°F (120°C) and take the chicken out of the fridge.
3.
Heat a cast-iron pot over medium heat. Add 2 tablespoons of olive oil (30 ml) and the pancetta. Cook for about 5 minutes, stirring occasionally, until the pancetta is crispy. Set aside.
4.
Pat the chicken pieces dry with paper towels and fry them in the still-hot pot. Don’t overcrowd the pan; the pieces should be spaced out for a nice caramelization! Cook about 2 minutes per side over medium heat. Set aside on a plate.
5.
Deglaze the pot with the vermouth and let reduce for 30 seconds while scraping the bottom of the pot with a wooden spoon.
6.
Add the onion and carrots, sauté for 1 to 2 minutes. Add the garlic and bouquet garni, cook for another minute. Season with salt and pepper.
7.
Strain the chicken marinade through a fine sieve and add it to the pot. Also add the chicken broth.
8.
Return the chicken and pancetta to the pot. Generously season the chicken pieces with 1 teaspoon (5 ml) kosher salt and pepper to taste. Gently mix everything.
9.
Cook in the oven for 45 minutes with the lid on.
10.
Remove the lid and cook for another 45 minutes.
11.
In a large skillet, cook the mushrooms with butter and a drizzle of olive oil until well roasted, about 7 minutes. Set aside.
12.
Remove the chicken pieces from the pot. Bring the sauce to a boil over medium-high heat and reduce for 10 minutes.
13.
Mix the butter and flour in a small bowl to make a beurre manié. Add this mixture to the sauce and cook for 2 minutes, stirring until the sauce thickens.
14.
Return the chicken pieces and mushrooms to the pot. Gently reheat for 5 minutes.
15.
Meanwhile, prepare the parsley crumble by mixing chopped flat-leaf parsley, lemon zest, chili flakes, and sea salt in a small bowl.
16.
Serve with mashed potatoes at the bottom of the plate, place 2 pieces of chicken on top, and generously sprinkle with the parsley crumble. So good and comforting!
Nutritional information
per serving (1/4 of the recipe)
Calories (without mashed potatoes)
450 Kcal
Carbs
35 g
Proteins
8 g
Fats
30 g
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