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White Wine Chicken (Coq au Vin Blanc)

What makes Coq au Vin Blanc so special is the way white wine elevates the dish’s flavor profile. Instead of the deep, earthy tones of its red wine counterpart, this version leans into bright acidity and subtle sweetness. 
Print Recipe
Coq Au Vin Blanc
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour

Ingredients

  • 5 oz pancetta
  • 2 carrots diced
  • 1 stick celery diced
  • 3 shallots finely chopped
  • 4 chicken thighs bone-in and skin-on
  • 2 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 5 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 cup white wine
  • 1 cup water
  • 1 teaspoon chicken bouillon
  • 2 tablespoons crème fraîche or sour cream or substitute with heavy/double cream
  • 1/2 teaspoon apple cider vinegar
  • Corn starch slurry: 2 tablespoons cornstarch + 2 tablespoons water
  • Mashed Potatoes for serving

Instructions

  • Heat the Pan: Set a braising pan or dutch oven over medium heat. Sprinkle a bit of water onto the surface; if it forms tight droplets and skims across the pan, it’s ready.
  • Brown the Chicken: Add a drizzle of neutral cooking oil to the hot pan, swirling to coat. Place the chicken skin-side down in the pan and sear until golden on both sides. Remove the chicken from the pan and set aside.
  • Brown the Pancetta: Add the pancetta to the same pan and cook until golden and crispy. Once done, remove the pancetta and set aside for later. Leave any rendered fat in the pan for added flavor.
  • Sauté the Vegetables: Toss the diced carrots and celery into the pan and cook for about 3 minutes, stirring occasionally, until they begin to soften.
  • Add Aromatics: Stir in the minced garlic, Dijon mustard, and thyme, letting them cook for another minute until fragrant.
  • Deglaze the Pan: Pour the white wine into the pan, scraping up any browned bits from the bottom. Increase the heat to high and let the alcohol cook off for about 3 minutes.
  • Prepare the Sauce: Stir in the water and bouillon and bring everything to a gentle simmer. Add the crème fraîche, season the sauce to taste, and balance the flavors with apple cider vinegar.
  • Roast the Chicken: If using the oven, roast at 400°F (200°C) for 30–40 minutes, or until the chicken is fully cooked and tender.
  • Thicken the Sauce: About 5 minutes before the chicken is done, remove one or two pieces from the dish. Whisk together cornstarch and water to make a slurry, then stir it into the sauce. Return the chicken to the pan, skin-side up, and finish roasting.
  • Serve and Enjoy: Serve the Coq au Vin Blanc hot, with the reserved crispy pancetta sprinkled over the top, alongside your favorite mashed potatoes or crusty bread.
Servings: 4