Coq Au Vin Blanc

"This is from my Eat Well Stay Well cookbook. I haven’t tried it yet, but I’m typing it up for ZWT. This is a white wine version of the French county stew and is much lower in fat than the original. This could probably be adapted to be a crock pot recipe."
photo by French Tart photo by French Tart
photo by French Tart
Ready In:
1hr 25mins




  • In a Dutch oven, combine the bacon and ¼ cup water over moderate heat.
  • Cook for 4 minutes or until the bacon has rendered its fat and is lightly crisped. Cut the chicken into 8 pieces, (use the wings and back pieces for stock or discard).
  • Skin the chicken and dredge in the flour, shaking off the excess. Sauté the chicken in the bacon drippings for 3 minutes per side or until golden brown.
  • Transfer the chicken to a plate.
  • Add the pearl onions and carrots to the pan and cook for 10 minutes or until the onions are golden.
  • Add the mushrooms and cook for 4 minutes or until they begin to release their juices.
  • Add the wine to the pan, increase the heat to high, and cook for 3 minutes, scraping up and browned bits that cling to the bottom of the pan.
  • Add the broth, salt, rosemary, sage and pepper and bring to a boil.
  • Return the chicken pieces to the pan; reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
  • Transfer the chicken to a serving platter. Bring the sauce to a boil, stir in the cornstarch mixture, and cook, stirring until lightly thickened.
  • Stir in the parsley and spoon over the chicken.

Questions & Replies

Got a question? Share it with the community!


  1. Really like this version of Coq au Vin. The first time I made it was for our daughter, a chef, and she was very impressed. Like French Tart I leave out the carrots - they tend make it too sweet. Reheats well and can be kept in the fridge for a couple of days. Thanks for submitting.
  2. This was excellent! I did not fancy a heavy red wine version of Coq au Vin - so this just fitted my mood! Likewise - as our guests have left now, and there are only the tow of us, I used chicken pieces and chicken breasts.....very nice indeed! I skipped the carrots, but everthing else was as stated in the recipe. A light and easy version of Coq au Vin - excellent! Thanks - FT:-)


<p>My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) <br /><br />5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. <br /><br />4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. <br /><br />3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. <br /><br />I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. <br /><br />We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: <br /><br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src= border=0 alt=Photobucket - Video and Image Hosting /> <img src= border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src= border=0 alt=Photobucket - Video and Image Hosting /> <img src= border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src= alt= /> <img src= alt= /></p>
View Full Profile

Find More Recipes