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Succulent chicken with cremini mushrooms is slowly simmered in white wine and a splash of cream. I present to you Coq au Vin Blanc! Quintessential French cooking, but in your own kitchen.
Serve this delicious chicken recipe with Herb and Garlic Mashed Potatoes for an unforgettable meal!
One thing that I’ve learned from blogging is that nothing is more popular than chicken recipe. That goes doubly true for chicken cooked in a delicious sauce to carry that beautiful flavour even further.
And so this recipe is my gift to you! It has everything I know you’ll love – succulent chicken thighs and legs soaked in a stunning, creamy sauce made with white wine, bacon and mushrooms. It combines the best of French cooking in one amazing pot, and I know you’ll love it!
French cuisine
If you are looking for a bit of comfort food with a touch of elegance, this French recipe for chicken, slowly simmered in white wine, is for you.
When people think of French cuisine, images of perfectly and beautifully plated food immediately come to mine. Well, this recipe is nothing like that. Fear not…it is simple and quick. It requires a very few ingredients that you most likely have on hand.
This braised chicken recipe is one of the finest examples of French country cooking. Far, far away from classically trained chefs. Just skilled home cooks creating rustic, beautiful and delicious food for their families.
What is coq au vin blanc?
The legendary Coq au Vin is a French braised chicken dish made with red wine, along with mushrooms, bacon lardons and a simple spread of other ingredients.
There are various legends about how far back this stew recipe goes, with even Julius Caesar getting a mention. But it was only truly documented last century so it’s really anyones guess how and why it was invented.
I’ve adapted the classic Coq au Vin to a version I’m fond of using dry white wine. It keeps the essential elements of the classic version but with a different range of flavours showing through.
It’s really a wonderful dish when you want to appear to have worked endless hours on dinner without having to really stretch yourself all that much! To add to the simplicity of this chicken braised in white wine, there is also a convenience factor.
This dish is cooked in one pan and boasts tender succulent chicken thighs and legs swimming in creamy gravy like sauce. Did I also mention that there is bacon involved?
As I mentioned earlier, all you need is a handful of ingredients but how, you might wonder, it can possibly develop such deep and gratifying flavours? My answer is simple and as old as the world. Wine and slow cooking.
This recipe might be a bit more hands-on than you’d like to invest in for a regular weeknight dinner. It will take you approximately one hour to make.
However, do save this chicken recipe for a weekend because you will absolutely fall in love with the complex flavours and will cook it again and again!
Cooking with wine
You can use any dry white wine for this recipe. I’ve used Chardonnay but Sauvignon Blanc or dry Riesling will also work beautifully. I do not recommend using cooking wine.
The reason I recommend dry white wine is because sweetness in wine tends to concentrate when it’s cooked down. So if you start with sweet wine, you will end up with very sweet dish after 40 minutes of simmering.
Unless you abstain from alcohol for medical or religious reasons, I would encourage you to give cooking with wine a try. The reason it works is because adding wine is like adding a concentrated flavour boost to your food.
Wine makers have worked long and hard to develop those flavours. All you have to do is to pour it in, sit back and let it simmer happily for 40 minutes for all that flavour to transfer to your dish.
If you are concerned about cooking with alcohol or feeding your children “winey” chicken, don’t be! Alcohol will cook out of the dish in the process of simmering! There will be traces left but truly negligible amounts.
All you will be left with is creamy sauce and scrumptious chicken as acid from the wine permeates it and makes it irresistibly tender.
Recipe Tips and Notes
- The recipe can be made ahead and frozen to serve later. Just make sure to add about 1/2 cup/125ml to 1 cup/250ml of chicken stock when reheating it as you are bound to lose some sauce in the process.
- Choose a dry white wine to cook with. I used a dry Chardonnay, but other varieties such as Sauvignon Blanc or Pinot Grigio will also work well. Be careful not to use a sweet wine!
- Yes, you can use chicken breasts instead of thighs but the sauce will be less flavourful. Choose what is more important to you… deep flavour or convenience and proceed accordingly.
- The recipe uses bacon lardons, which are diced pieces of thick cut bacon. Lardons are typically only lightly smoked, so they do not overpower the dish. They are commonly used in French cooking.
- For a more varied flavour experiment with different types of mushrooms. The more interesting the better! If you want to learn more about them, here is a helpful article, which outlines various flavour profiles of mushrooms.
- At the end of the cooking process you should end up with a reduced sauce, so simmer your chicken uncovered.
Serving Suggestions
For a full French inspired dinner, serve this coq au vin with mashed potatoes or sweet potato and rutabaga mash if you are feeling more adventurous and a salad on the side. This apple, walnut and blue cheese salad will do nicely.
Good quality baguette or sourdough bread is also highly recommended so soak up all that amazing white wine sauce! I also like to add a sprinkling of fresh parsley, both for added colour and a bit of fresh flavour.
Storage and leftovers
It’s best to reheat any leftovers by setting the stovetop on low, and heating in a pan with a splash of water or stock to your pan to keep the sauce loose. Cover with a lid or foil to keep the coq au vin blanc from drying out and heat for approximately 15 minutes or until the meat is hot in the middle.
It is possible to freeze any leftovers for up to three months in an This is an affiliate link.airtight container.
More French chicken recipes
- French Chicken Casserole a la Normande
- Chicken Provencal
- Chicken in Wine and Mustard Sauce
- Chicken Fricassee
- Creamy Tarragon Chicken and Potatoes
Coq au Vin Blanc (Chicken in White Wine)
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 1 onion, finely chopped
- 4-5 strips of bacon/pancetta, chopped
- 4 garlic cloves, thinly sliced
- 8 chicken pieces on the bone, thighs and legs
- 250g / 2 cups Cremini mushrooms, whole or halved
- 500ml / 2⅓ cups dry white wine, such as Chardonnay or Sauvignon Blanc, approximately 2/3 of a bottle
- 250ml / 1 cup double/whipping cream
- salt & pepper, to taste
- handful flat leaf chopped parsley
Instructions
- Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
- Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
- Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.
- Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat. Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.
- Add cream and simmer for 10 minutes longer. Sprinkle with chopped parsley before serving.
Notes
- Use a dry white wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio. Avoid anything sweet or your sauce will taste off.
- You can swap in chicken breasts, but thighs give you much deeper flavour. Choose what matters more to you: richness or convenience.
- Lardons are more than regular bacon bits. They are thick-cut and lightly smoked so they add flavour without taking over. They are a staple of French cooking and are often found in classic recipes.
- For a more interesting flavour, try mixing up your mushroom varieties. Shiitakes, oysters, cremini – the more diverse, the better.
- For the best sauce, simmer uncovered so the sauce reduces and concentrates into something truly luxurious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I plan to cook this for company this evening. Can I do it ahead and reheat it? Or should I just cook it until the simmer part and then finish it when people come?
You can definitely cook this ahead of time and then reheat.
OMG! I’ve been making coq au vin with white wine for three decades and this is BY FAR the EASIEST, and BESTEST recipe ever! Seriously mouthwatering! Thank you so much!
My pleasure, Amy!
Just made it with fresh parsley from the garden! Great dish! One question is I got the chicken pretty crisp but it softened a ton in the last 40 min… my husband loves watching all the chef shows and he’s a fantastic cook. He said I should’ve had them crisper. Hoping I didn’t do something wrong lol
Hi Ari, I am pretty sure you didn’t do anything wrong. The chicken can only be so crispy when it’s been simmering in the sauce for 40 minutes. If you like crispier chicken, you can finish the dish in the oven instead of the stovetop at 180C/350F.
I made it and loved it. Thank you.
I only have an oval cast iron dutch oven or a 6 qt stainless steel pan. Which would you recommend?
I would go with the pan.
The recipe is lovely, but I don’t consider a cup of cream a “splash.” Or it isn’t to me.
I am glad you like the recipe, Meg. One cup isn’s a splash but when spread over 6-8 servings it becomes one. 🙂
Julia I am making this dish for my wife and I for our weekly date night. Do you leave the skin on the legs and thighs? I’m concerned about the skin being soggy or rubbery once the dish is done.
Hi Sean, I do use the skin but I brown it first to avoid that sogginess you mentioned, another thing that helps is that the chicken is not fully submerged in the liquid. Alternatively, you can also cook the dish in the oven uncovered at 180C/350F instead of the stovetop. That will ensure a delicious crispy skin on the chicken.
Great recipe, thank you so much for sharing. Amazing, flavorful dish..
So glad you enjoyed it, Greg.
This was wine soup. The alcohol did not burn off. I ended up having to add a whole cup of broth and additional cup of cream to make it edible, as well as boil it another hour for the alcohol
To burn off enough to eat it.
It’s hard to know how to reply to a comment like this. Do you like the taste of wine, Jackie? It doesn’t sound like you do. I would avoid cooking with it in the future. This is a classic French recipe, which has been around for ages, not something I thought up on a sleepless night. It’s obviously not to your taste and that’s okay. Not all recipes are for everyone.
Jackie, I have made this several times and you need to give the wine a chance to burn off. The wine adds so much flavor, maybe you chose a cooking wine, or a sweet wine perhaps. This is a pretty fail proof recipe and dish to make, and actually delicious if made properly. I know everyone has a right to their opinion, however, this comment seemed harsh and “wine soup” is not the way it is supposed to taste. I am thinking the blame is on the chef not the recipe!
Hi Jackie,
I made this recipe the first time and made sure that I was standing over it and making sure it was simmering and it turned out AMAZING. The second time I made it, I walked away during the 40min simmer time and I came back and it wasn’t simmering. That time it tasted way too winey. I would recommend making it again and making sure it simmers for the entire 40 minutes! It’s so worth it.
Cooked it tonight for the first time and throughout the 40 minutes of simmer the liquid clearly reduced by the markings on the side of the pot. I sipped some on a teaspoon and I knew this meal was going to be special. Absolutely delicious, wife kids and I were very happy. Perfect with mash and sourdough to mob up that creamy sauce, simply delightful 😋 great instructions, not a complicated dish, quite easy in fact!
What is double cream? I looked through many comments to see if anyone else had this question but there are so many comments, I quit looking.
This sounds delicious.
Double cream is what is whipping cream called in the UK. It refers to the fat content in the cream. There are two types… double (42% fat content) and single (18%) cream.
Always delicious.We added some mustard as well.
I was super excited to try this recipe. Right up until I started cooking and realized I only had boneless/skinless chicken thighs, only one clove of garlic and someone in my household (it’s just me and my husband and it wasn’t me) used up all but one clove of garlic and drank half of the Sauvignon blanc. I’m not good at figuring out new dinner plans on the spot so made it anyway. I compensated for having too little wine with chicken broth, too little garlic with garlic powder and the wrong cut of chicken with reduced cooking time. The result was delicious! I firmly believe if a butchered recipe is tasty, the real recipe must be fantastic. So I give it 5 stars and will be doing a second attempt with all the correct ingredients this weekend. I’m so excited to have found your site!
Thanks so much, Amaya! I do hope you try more of my recipes. 🙂
Excellent!! The sauce is fantastic!!
I love bone-in chicken thighs, but all I had tonight was skinless, boneless chicken breasts. I went for it. I adjusted the cooking time from 40 minutes for the first braise down to 20 minutes. I left the second braise at 10 minutes. It was perfect. The only other change I made was to add thyme leaves. Yum!
Thanks for a great recipe!
Oh.My.Gosh. I made this for dinner for my husband and let me tell you, it was a hit. The recipe is such a great classic , I will for sure keep this in my regular rotation!!!
Thank you for your lovely comment and review, Meredith. It makes me so happy when people find new favourites on my website!
Picked this over a number of other similar recipes, so glad I did. Beautiful. I switched to chicken breasts which I prepared myself from whole chickens.
My 18 month old who usually doesn’t eat meat was eating it up like a ravenous lion.
This is now firmly in my cookbook and will be a regular feature.
Also your site which is new to me is going into my favourites.
Thanks
Thanks so much, Mark! I adore the line “eating like a ravenous lion”! 🙂
Made it tonight and it was absolutely divine! So much flavor and really was an easy recipe to follow. Thank you for creating it!
What a lovely review! Thank you, Erica!
HI Julia!
I want to make this for a dinner for 25 people so I will make it ahead and freeze it. When reheating, how do i not overcook? How do I make sure it’s warmed through? Any tips?
THank you so much!
kate
Hi Kathryn, to be honest with you it will be difficult to pull this off successfully for two reasons. You are cooking for 25 people and you are freezing the meal. You might run into several problems, the chicken will be overdone as you mentioned and you might have issues with the cream sauce.Sauces tend to shrink when reheated and cream sauce might curdle when reheated at high temperature, which is easy enough to deal with normally but not when feeding a crowd. I would definitely do a practice run and make the recipe as written, then evaluate and decide whether you want to attempt it for 25 people.
This recipe is amazing! Seriously.
Thanks so much, Sara!
I followed this recipe all the way, threw in some sprigs of fresh thyme in the wine mix, and baked on 375 instead of simmering on low for the 40 mins. This is easily the best recipe/dinner I have made in months, and the prep and effort was minimal! I served with green beans and herbed rice pilaf, and everyone at the table was pretty much freaking out at how good it was! Thank you so much for posting this!!
Oh, and a loaf of good French bread! No butter needed!
My pleasure, Evan! I am thrilled you got such great results. I have to agree with you about this recipe. It’s one of my favourites. I often prepare it when we have guests because everyone loves it!
would you suggest serving with a mushroom risotto? or would this be too rich of a combo?
I think it would be too rich. I usually serve this with mashed potatoes or plain rice.
Quite excited to have tried this. Couple of tweaks I’d make:
1) use canola/vegetable oil to brown the chicken- this allows for better colour, faster
2) add some tarragon –
Saw this in another similar recipe; added this as a result of the chicken smelling a bit unseasoned
Otherwise, taste is good- love the almost lemony flavour the Chardonnay brings to the dish.
Thanks, Kim. The reason I use extra virgin olive oil is for its health benefits as well as flavour…incomparable to canola or vegetable oil.
Tarragon is great but has a very powerful flavour that tends to dominate. This classic French recipe is all about the wine, which gives the dish its flavour, hence the name of the recipe. However, if you are fan, here is great tarragon chicken and potato recipe you might enjoy.
If I wanted to use boneless skinless chicken breasts because it’s what I have on hand, do you have any idea about how many ounces of chicken I would use? Thanks!
Hi Laura I am guessing about 2 lbs of chicken breasts.
Okay, thank you!
Can you use boneless skinless chicken thighs?
You absolutely can but I would reduce the cooking time by about 15-20 minutes, Faye.
Julia,
Thank you so much for this delicious and very easy recipe! I made it today to serve tomorrow and I appreciate you answering my questions so promptly! First, for anyone debating making this dish I encourage you to make it. The smells that are filling my home are wonderful, and the taste is outstanding! I made a big batch so my recommendations for that would be to use two pans for browning the chicken that way the process moves along quickly. You don’t want to rush this process. Next, while the chicken is browning I would use some of the drippings from the chicken and in a separate pan saute the onions, and garlic. Then, as suggested, remove them from the pan and brown the mushrooms. I know this creates more pans to wash, however, it shortens your time over the stove. After emailing Julia she thought it would be best to reheat the dish in the oven tomorrow to keep the chicken crispy and to add the cream and parsley just before serving. Julia, I love to cook and entertain. I am so appreciative for such a wonderful, company worthy, recipe!
Happy Cooking!
Lisa Cronin
Thank you so much for your lovely words, Lisa! I hope your guests enjoy it as much as we do!
It was delicious, everyone raved! So flavorful even reheated a few days later, my husband and kids were so happy we had leftovers! I am making it again today to celebrate my sons homecoming. This recipe will be passed on and passed down! Thank you again.
Your comment brought a big smile to my face, Lisa!!Thank you for sharing this with me. 🙂
What size pan should I use?
Hi Susan, you pan should be large enough to hold 8 pieces of chicken.
Worthy to be served in a fine restaurant. I followed the recipe exactly as written–stovetop in a frying pan. Absolutely loved it!!!!
I am so pleased to hear that, Patti! 🙂
Julia ~ Thank you so much for sharing your recipe! A friend of mine made this dish, in a skillet (I’m going to make mine in my cast iron skillet), with rice (no bacon). It was so yummy! I have asked her repeatedly for the recipe and she somehow always, ALWAYS changes the subject, never sharing the recipe (stingy!). I don’t mind sharing recipes, it makes me feel good that someone loves it enough to ask! I am going to make this meal this upcoming weekend – with bacon! Seriously, who doesn’t love bacon? So glad your recipe calls for onions! My friend didn’t use them in her recipe either – bacon and onions = great yummy combo! I absolutely love onions (and they, along with garlic, are great against colon cancer). I add onions in just about every dish I make, unless someone is totally adverse to the idea or allergic. Then, I will just make them a separate dish. My youngest brother doesn’t like onions, so I don’t tell him – I had used my box grater & you couldn’t see them, mostly onion juice, Guess what? He always loves it! Lol. My boyfriend & my sis-in-law knew there were onions, but didn’t say a word, just smiled ear-to-ear, like we had a secret. We would look at each other and giggle. Again, thank you so very much for sharing your recipe! 😊 I look forward to making more of your recipes! God bless you sister-girl!
I am so glad you found the recipe you were looking for, Daisy. I hope you love it! 🙂
Just did your dish. Wow! Thank you.
Just stopping by to say this is one of my favorite recipes. I made it first in 2015 but it remains my favorite into 2019. I’ve tried many versions of it, but following the recipe exactly is the best result. I’ve never been a huge fan of thighs so the first couple times I just used chicken breasts and a couple times I’ve used tenderloins (don’t recommend). The last few times the thighs have surprised me (plus they are cheaper at the store!). I used this to impress my friends in college and now I use it to impress my adult friends. It’s my go to.
This is such amazing feedback. I love how the recipe grew and evolved with you, Sydney! It’s one of my favourites as well!
Loved the flavors and the ease of prep, but that said, saying it only needs 5 minutes of prep is very misleading. Just opening up a package of bacon, chopping it up, sautéing it, and washing the cutting board took 15 minutes! Throw in the time it takes to slice the mushrooms, garlic, parsley and an onion? And then sautéing each of those things one at a time? Prep for getting this dish ready for simmering should realistically state more like 30- 45 minutes prep, 40 minutes to simmer. Great recipe, though, will make again for sure!
I am glad you loved the recipe. Regarding the prep time…I don’t actually consider sauteeing as “prep time”, that is cooking, so the time for it is accounted for in the recipe instructions. The same goes for washing a cutting board, it’s something I do while things are cooking. The only prep time would be chopping one onion and slicing mushrooms and garlic. I believe 5 minutes is fair but I am fast.
Forgive me if this is basic cooking 101, but I’m a rookie! Would this be a good choice to feed a crowd of 16 in terms of logistics? I can’t imagine it all fitting in one pan to make enough, so should I just do multiple pans using multiple burners? If so, how do I ensure proper proportions in each pan? I do have a large turkey roasting pan (that I’ve never used🤣) but I could use that if you think it’s best!
Hi Nicole, yes using multiple pans would be your only solution if cooking for 16 people. Are you thinking of using the roasting pan on a stove top? It might not be the best way to brown the chicken though. You can move the bar next to Serving in the recipe card, and it will automatically adjust the recipe ingredients for 16 people. Then I would just divide the chicken evenly among the pans and cook according the instructions. I would also make sure you have help if you are a rookie. 🙂 Cooking for 16 is not easy!
Hi Nicole, FYI ~ a few comments below yours ~ sounds like a successful dinner party for 10 couples. Have you already had your dinner party for 16? How did it go? If not, good luck, and I would be interested in hearing how it went. Did everyone love the meal? I always measure a successful dinner party, (or any event that includes cooking 😊) by the number of people who request the recipe.
TraCey says
January 29, 2017 at 1:53 am
“This is really excellent!! I made this for a dinner party of 10 couples. I wanted something easy……but impressive. This was it. It was perfect….”
Julie – Have you ever cooked this in an Instant Pot?
I haven’t, Diana. I don’t actually own an instant pot but I do have a Tefal brand pressure cooker and I imagine you can easily do that in about 10 minutes. 🙂
I had seen the recipe a couple days ago for Coq au Chardonnay, but I can’t seem to find the recipe on this site anymore. Can you please reattach it? I bought all the ingredients and came back to the site for the recipe, but it was gone. Thanks!
It’s back, Karen. Thanks for letting me know. I was updating this post last night and accidently deleted it. I wouldn’t have known if not for your comment! Hours of of anxiety and I was able to restore it!
tried this recipe and felt like i’d died and gone to heaven! I wanted to dive into this sauce! OMGOOOOOOOOOOSH! Seriously, it’s the best! My book club LOOOOOVED it!
Merci!
Carol in Paradise, CA
Carol, your comment made me so happy! Yesss! I love that recipe so much myself!
Sometimes, the feature malfunctions, Daisy. I am sure Carol didn’t meant to rate it one star.
Made this last nite. Made exactly as was printed and it was delicious. I did cook the chicken thighs for awhile though to make sure they got nice and browned. Husband loved it. Served over rice. Plenty of sauce!
Thank you for your feedback, Mary!! Bon Appetit!
This is really excellent!! I made this for a dinner party of 10 couples. I wanted something easy……but impressive. This was it. It was perfect. My husband grilled some boneless chicken breast, that I cut into thin strips so it would cook quickly.
What I really love about this dish is…..you can throw everything into the pan and let it be simmering on the stove while your guests arrive, graze on appetizers, eat the salad,and sip wine before the main course. Please make this if you want to enjoy the evening and reLax with friends.
Yes! This! When I am having a dinner party I plan on meals like this one because I don’t want to be red-faced constantly stirring in the kitchen when people are chatting with my husband in the living room. lol 🙂
This looks yummy- look forward to trying this!
Michele
Great, let me know how it goes, Michelle!
Yeah can you make it in a slow cooker?
Hi Monique, I just looked at the recipe again and I am sure you can adapt it to a slow cooker but you would still have to brown chicken, mushrooms and onions beforehand (Steps 1-4 in the recipe card) because that is where the flavour comes from, and then assemble the rest of the ingredients in a slow cooker and cook on high for 4 hours. The thing is that you wouldn’t be saving much time because the main hands-on work is in those first steps, afterwards it’s just simmering for a few minutes but if you try it please let me know how it turns out! Good luck! 🙂
Great recipe. Nice flavour. Will be making again and again.
Perfect!! 🙂
I made this recipe today for Coq Au Chardonnay!!
It was so so good! Thank u!
This was DELICIOUS. Even my two picky-pants children adored it. My five-year-old asked for seconds with” extra sauce please” — amazing! We skipped the rice and had good, crusty bread with it. This was so easy and will definitely be added to the rotation of often-made recipes. Thank you!
So great to hear, Kristin! I love that the littles also loved it, it’s amazing! Thank you for sharing!
Made this last night, I’m not sure i browned the chicken quite long enough, didn’t quite get the crispy skin. The flavor was delicious. My sauce was not thick, though. What do you think made the sauce not creamy? I used one cup heavy whipping cream, should i have used two?
Kelly, the first time I made this recipe I didn’t brown the chicken to my liking, it looked rather pale so I just returned it to the pan and did a bit more browning, no big deal. The sauce gets thicker the longer you simmer it, so next time just cook it 5 minutes longer or until it is the consistency you like.
What kind of Chardonnay did u use?
I really can’t remember, it was so long ago, Denise. 🙂 I usually buy whatever is reasonable priced when I cook with wine.
I’m obsessed with this chicken! I made it 3 times already and its sooo good! You have to have it with bread so you can get all that delicious sauce. Thanks for the recipe!
Thank you, Brenda! I completely agree about the bread, it’s a must. I also make this chicken recipe quite a lot, especially when guests come over, it’s always a winner.
This should be great. I’ve got a magnum (1.5 litre) of high quality chardy (retail US$75) which I expect is now well past its prime (nearly twenty years old!). If it’s survived, great. If it’s faded badly but not complete vinegar, it won’t be a complete waste, all the more of it will go in the “amazing sauce”!
Oh wow, Paul, I can’t believe you waited 20 years to open your wine. I am not nearly that patient, I hope it still tastes great, you don’t want vinegar! 🙂
I made this tonight. It was WONDERFUL! I actually used a whole chicken (cheaper than buying parts) that I cut French style into eight pieces – two legs, two thighs, and four breast pieces (I removed the wings to use for stock). I also removed the chicken to a non-paper lined plate after browning so I could add the accumulated juices back to the sauce. In addition I added the wine to the pan to deglaze and scrape up any browned bits from the pan before adding everything else back in. What I love about this recipe is that once you get it started, the work is done and you can socialize with your guests instead of being stuck in the kitchen.
This is what makes this recipe great- after you do all the work, you just wait and can socialize (even during these uncertain times).
I do agree that the prep work is much longer. Following the instructions to a T, it took me 25 minutes. I did use multiple pans too.
Regardless, I’m in the cooking stage, to look at the pictures again to make sure that the liquid amount is the right level. Will report back!
Sounds great, Jon!
This recipe is SO so incredibly scrumptious. Made it recently and loved it. My husband, who could care less for chicken, no matter how it’s cooked, LOVED it. Thank you for this dish!!
Wow, love hearing that, Jeny!! Thank you for your feedback. 🙂
This looks delicious! Can’t wait to try it and pair it with a Pinot Grigio wine
Delicious. My New Years resolution was to try one new recipe per week and this is definitely my fave so far!
I am a little late to the coq au Chardonnay party and I am so dispappointed – that I am late!! I am not a lover of meat on a bone so I made this tonight with boneless, skinless thighs. My DH is not a fan of anything he considers to be frou-frou – which is most things ????. I must say this was delicious!!! And with the hubby saying repeatedly…”honey this is divine”…it makes this a recipe worthy of keeping! Thanks so much for posting!
Thank you, Dina! I absolutely loved reading your comment! I am so glad both your husband and you enjoyed it so much! 🙂
This recipe was bland, and the skin was not crispy. Very disappointing because I made this for my husband for Christmas dinner. Not tasty at all :(.
You did it wrong then…this is amazing!!! Try again!
This dish has become a staple in our home! Easy but impressive and sooo tasty,
I made this once for my boyfriend and now he requests it all the time! The sauce is so good I have to resist slurping it all up! Very yummy!
I completely agree, Deanna, drinking up the sauce is the biggest temptation, we must resist!!!
I found this recipe listed on imgur.com and I just had to come to the source and leave a note saying how delicious this recipe is. I can’t say enough good things about it, thank you!
Thank you so much Audra for taking the time and visiting the original source. I am so pleased to hear you enjoyed the recipe. I just realised it was posted in full on imgur.com without my permission. It’s quite upsetting stuff like this happens.
This recipe looks and sounds amazing. Unfortunately I am allergic to mushrooms, could you please suggest another veggie I could use?
Thank you. Love your blog and everything I’ve ttied.
Angela
Angela, you can safely omit mushrooms, they are not an essential part.
Can the Coq au Chardonnay be prepared a day ahead?
Absolutely, Lesley! When you warm it up before serving just add a splash of water to loosen up the sauce. 🙂
Great. Thanks.
This dish sounds amazing and I plan to make it got dinner! After simmering on the stove for a few minutes, can it be put in the oven as well, or will that dry the sauce out?
I am sure you can cook it in the oven if you prefer, Ericka, just keep an eye on it.
This is such an easy recipe and so delicious. Thank you for sharing. It has become a favorite of mine. I used the whole bottle of wine and doubled the cream. I love things saucy and wanted to make sure I had left overs. The sauce is so good I could have it as a soup.
This was the best dish I’ve had in 2015… and I frequently dine out. Very delicious.
Great! Happy you enjoyed it! 🙂
My husband is the cook in the family-a fabulous cook. I made this tonight and he gave me a 10/10! I’ve never, in our 12 years together, gotten a 10/10! Thank you!
That is the highest praise, isn’t it! Happy to hear it was such a success, Christi!
I made this dish for dinner tonight and my man loved it!! I will definitely be making it again. The only thing I found is that if the food sits for a couple hours a lot of the sauce gets absorbed so next time I would make more of it especially because I made it with rice and it soaks it up even more when plated. The flavours are just perfect though! Thank you for this delicious recipe 🙂
You are very welcome, Evangelina. Happy to hear you enjoyed your dinner!
After cooking the bacon, do I cut it up or leave it in whole slices?
Nevermind…just saw or says chopped. 🙂
Thanks! What chardonnay brand did you use? Mine is an australian brand more fruity flavor. If i dont have chardonnay can i use pinot grigio? Thanks 😉
Yes, Pinot Grigio is fine. Any dry white wine will do. Enjoy.
Hi can i use brown button mushroom? We dont have cremini mushroom in our country. We do have portobello sometimes but mostly button or shitake. Whats the difference between using whipping cream and cooking cream (emborg brand) ? The taste or texture will be different? Thanks thanks
Jo, you can definitely use brown button mushrooms, which I believe, is just another name for cremini mushrooms. I am afraid I am not familiar with cooking cream or emborg brand. Whipping cream or double cream is very thick cream with high fat content.
I’ve only ever used shiitakes in this recipe, as I LOVE shiitakes, and it’s always sooooo delicious.
I followed this recipe almost to the T – I just used boneless, skinless chicken breasts b/c that’s what I had. Otherwise, I followed your instructions exactly. This was one of the best things I’ve ever eaten!! The family loved it. I agree with the poster above who called this sauce life-changing. I had a couple extra pieces of chicken and some sauce left over – the next day, I heated it up, dipped bread in it and finished it off myself! It is AWESOME! I will definitely be making this dish again. YUM!
I made this tonight and it was so amazing. I left out the bacon and used half a cup of soy milk mixed with the heavy cream and it still turned out great. Thanks for this recipe.
Brilliant! I had no idea you could use soy milk and still get a great texture.Thank you for sharing, Julia!
Hi! This recipe looks wonderful! I am going to make this recipe this weekend for a dinner party. Does the skin stay crisp from the browning process, and do you have any tips with regard to that? Thanks!
Jenn, the skin does stay crisp as the sauce doesn’t fully cover it, at least if you use a wide shallow pan it won’t. Good luck with the dinner party prep!
Delish.. made with turkey bacon and only one cup of heavy cream. OMG… the better half said it was delicious. I am keeping this one!!!!
Is it still good to use boneless skinless thighs? Or is the skin part of the flavor and browning process?
Stacey, you are right that browning of the skin adds to the flavour but I am sure you can try using boneless skinless thighs. Using them will make the process even quicker.
Hi this looks amazing and want to try tomoz. Can I cook this all in a wok or do I need to go out and get a crock pot?
Thanks
Hi Jackie, this dish is cooked in a deep pan. You can use a wok to make it and you definitely do not need a crock pot for it.
Should have been 5 stars on my comment!
Just made for supper. Delicious! Can’t wait for the leftovers tomorrow. Was perfect served over rice.
What are Cremini mushrooms. Can any other kind be substituted? 250g would be how much in ounces or measurement size. (cup? half cup?
Cremini mushrooms are brown capped mushrooms that are usually right next to white button mushrooms in any grocery store, which you can also use if you prefer. 250 gr is 8 0z.
Also known as baby bellas.
Question… step#5 says to simmer for 40 minutes, is that correct? In a comment below you mention but it should all be done in 20 minutes. Can you clarify? Thank you
Christine, that comment you are referring to was made in error, it was for another recipe that did require 20 min of simmering. If you look at my comment underneath you will see it. 40 min is correct for Coq au Chardonnay. 🙂
Made this tonight. It was amazing! Will definitely make again. Would love to know how many carbs ate in the recipe.
I would as well but I don’t see a response. but I found this recipe in 65 best low carb chicken recipes. If you put over califlower rice and no bread it should be low carb. Thoughts ??
I don’t have that data, Jackie. There are carb counters online that will be able to calculate it for you. This recipe is low carb enough but it does have wine as a key ingredient.
I found this on Pinterest. My god am I ever glad I did! I served it slightly differently than suggested, near the end of cooking I tossed in peas and penne for a complete one dish meal. My 3 (two of whom are picky) boys stuffed their faces!! This dish is wonderful. The sauce, seriously, life changing.
Sounds like a perfect one dish meal, Jessica! I love it when readers adapt my recipes to suit their taste! I love the sauce so much as well. 🙂
coq au chadonnay……..would love to make but I am lactose intolerant — what can i use instead of cream?
Maria, you can always use chicken stock instead of cream and thicken it with flour or cornstarch. If you look at the recipe again there is a link in it to Coq au Vin, which is made with red wine and no cream. You can use that recipe but with Chardonnay.
do you simmer uncovered?
Catie, yes uncovered.
I simmered this covered, then pulled out the chicken and boiled down the sauce. Let it sit in the sauce for awhile to absorb the flavors, then warmed up when ready to serve. The chicken fell off the bone it was so tender!
Also used a New Zealand Sauvignon Blanc…light and crisp. Truly one of the best dishes I’ve ever made.
Sounds so delicious, Dennis! Your description is making me hungry!
I would definitely edit the recipe to specify simmered uncovered because it’s really important. It’s the difference between soup and a lovely reduced dish. I learned the hard way.
Absolutely nowhere and at no point in the recipe do I mention the chicken should be covered. Why should it be specified that it needs to uncovered? I am sorry I simply cannot hold your hand through the cooking process, Greg. I am glad you learned something through cooking this dish. That’s exactly what cooking consistently provides…experience.
Julia — made this on the weekend! Absolutely delicious, and impressive! Many thanks… Can’t wait to try your coq au vin next! Love your recipes….Cheers…
Thank you for sharing, Lisa! Coq au vin is one of my all time favourites. Perfect for a snow day like today!!
This looks so delicious! Just to clarify, when you say to brown the chicken in step #2, you just mean to sear it and the rest of it will cook in the 40 minutes. Or do I cook the chicken completely in step #2 and then continue with the 40 minutes to allow the sauce to flavor it up?
Whitney, you are correct, just to brown it in step #2 and it will finish cooking completely by the time the rice is done. The whole process only takes 20 minutes, not 40 though. 🙂
Rice? Am I supposed to put rice in this dish also? And in step #5 it says 40 minutes, should it just be 20?
LOL, So sorry Whitney, I was commenting on my Fried Rice recipe! Yes, 40 minutes for this one and only brown chicken at first! NO RICE! 🙂
We dont have legs or thighs. … could I use breasts? Also only have white cooking wine would that work? Or should I run to store? I know it’d probably taste different but thought it may be ok.
Betsy, I wouldn’t recommend using cooking wine as the quality is not very high…only use wine you would actually drink, that is where the flavour comes from. You can use chicken breasts but it won’t taste quite the same.
I made this with chicken breasts and it’s fabulous.
Excellent Devan, happy to hear you enjoyed it!
Hello. I’m always confused as to what kind of onion to buy as there are white, yellow, etc. Can you kindly tell me which to purchase for this dish? Thank you so much! Cheers!
I know many recipes will specify what kind of onion to get but to me it’s a matter of preference. I love red onions as I find them less bitter and that’s what I used here, Eowyn. That being said, if you use a regular white onion it will taste just as good. 🙂
Thank you!
I love coq au vin and your version with Chardonnay looks delicious. Will have to try this soon.
Does anyone know what kind of cream to use?
Sorry, I should’ve specified. I used double/whipping cream, Kia.
What kind of pans do you use? Like what brand ?
I don’t have Le Creuset, Brandi. Too expensive for me. I have a set of cast iron pans from Sainsbury’s, a local supermarket chain.
This looks delicious, Julia! Adding it on to my list of dishes to try soon. Hope you had a wonderful Christmas 🙂
Very nice dish. I like that the skin of the chicken still crunchy while immersed in creamy sauce. Nice food picture too!
That Chardonnay sauce looks so good, I’d love this chicken for New Year’s Eve!