Coq au vin blanc
Chicken in white wine sauce

Coq au vin blanc or chicken in white wine sauce is a classical dish from the French cuisine. The combination of succulent chicken, wine, spices and vegetables that 

Coq au vin blanc (Chicken in white wine sauce) served in a white bowl

are slowly cooked is amazing and the final result is a treat that we enjoyed tremendously. 

Preparation time: 20 minutes 
Cooking time: at least 60 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 20 minutes
Grade of Difficulty: standard


Serves 4


Coq au vin blanc

  • 5 tbsp. extra virgin olive oil
  • 1.1 kg / 2.4 lbs. chicken breasts on the bone, cut into bite sized pieces
  • 1 large carrot, peeled and minced
  • 2 medium sized white onions, minced
  • 2 medium sized white onions quartered
  • 1 small white onion
  • 1 clove
  • 3 cloves of garlic, minced
  • 2 cups of dry white wine
  • 1 cup of chicken stock
  • 1.5 tsp. salt (or to taste
  • 3/4 tsp black pepper, freshly ground
  • 1 bay leaf
  • 2 tbsp. dried parsley
  • 1 tbsp. oringano
  • 1 pinch of cayenne pepper
  • 1 tsp. plain paprika powder
  • 80 gram / 2.8 oz. butter 
  • 250 gram / 8.8 oz. button mushrooms, sliced
  • 1 celery stick, finely chopped
  • 1.5 tbsp. maize flower



  • Add olive oil to a large skillet, cover with lid and saute chicken pieces on medium heat till they have begun to brown on all sides
  • Add celery, minced onions, carrot and garlic, cover with lid and saute for another 8 to 10 minutes or till the onions are beginning to change color
  • Push clove into the small onion and add it to the chicken
  • Add bay leaf, salt, pepper, paprika powder, cayenne pepper, parsley, oregano, white wine and chicken stock, cover again with lid and once the sauce begins to boil, reduce the heat to low and gently simmer it for 15 minutes
  • While the chicken is gently cooking, melt the butter in a second pan and braise the mushrooms and quartered onions in it for 7 minutes, stirring them regularly
  • Add mushrooms, onions and remaining butter to the chicken, cover with lid and gently cook all for 30 minutes
  • Mix maize flour and water to a glass jar, cover with lid and shake rapidly to blend them well
  • Add flour mixture to the chicken gravy, stir well, cover with lid and let all gently simmer for another 10 minutes
  • Sample some of the gravy and add salt and / or  pepper to adjust to your taste if so desired
  • Take of the heat and serve Coq au vin blanc hot with boiled or baked potatoes

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History of Coq au vin

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