Coq Au Vin Blanc

Estimated read time 2 min read



Coq au vin blanc may sound familiar — this rich chicken stew is made with white wine instead of red wine like its more famous cousin, Coq au Vin. This classic French dish’s flavor is lighter yet still incredibly indulgent thanks to bacon lardons and a silky butter sauce that coats the mushrooms, onions, and chicken. Cooking the stew slowly builds up the flavor, as the broth picks up richness and depth from the pancetta and mushrooms and brightness from the wine and vermouth. Meanwhile, the vegetables and chicken are perfectly tender. 

Frequently Asked Questions

  • What type of wine is best for Coq au Vin Blanc?

    A dry white wine with buttery undertones, such as a Chardonnay, are ideal for making this coq au vin blanc. Since three cups of wine are used, be sure to pick a fairly good wine since a lot of the flavor of the sauce will come directly from the wine. 

  • Can you make Coq au Vin in the slow cooker?

    Technically, yes, this dish can be made in the slow cooker, but the sauce will not have the same texture. The stew is cooked in a Dutch oven uncovered in the oven, so the liquid reduces and thickens as it cooks. With a slow cooker, the sauce cannot reduce, so while the chicken and vegetables will be tender, the sauce will not have that luscious texture. 

Notes from the Food & Wine Test Kitchen

To thicken the sauce, this recipe uses a beurre manie, the French technique that refers to a paste made by combining equal parts softened butter and flour together. Because the butter coats the flour particles, the flour can be added directly to the sauce without causing lumps.

Make ahead

Prepping the chicken and vegetables a day ahead of time makes cooking this dish much quicker. Refrigerate any leftovers for up to three days. Reheat in a pot over medium heat, stirring occasionally, until hot.



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