Coq Au Vin Blanc – A French Recipe

Coq Au Vin Blanc – Sans the mushroom

Coq Au Vin Blanc. A French classic with my twist on it. This is one of my husbands favorite meals and traditionally it is made with mushrooms, but as you guys know my husband hates mushrooms. Which actually makes this dish a lot easier to make. The richness of the wine and the melding of the flavors really makes this dish spectacular. I love serving it with creamy mashed potatoes or rice or my fresh bread to soak up all the delicious sauce. It’s nutrient dense comfort food at its finest, perfect for a cozy dinner!

French Holiday

Welcome to the first in my Healthy French Holiday Series.
The goal in this series is to showcase amazing classic French recipes that are also healthy and French inspired recipes that are also nutrient dense.
My true goal in cooking at home and baking from scratch is to be healthier, and share that healthy life to inspire people to take care of their healthy while also having fun and learning to cook.
This is my true passion.
With all that to stay, let’s move on to my links and where you can find me (more below).

I am now an Amazon affiliate so want to disclose that I do have links to products I use in case you guys are curious! Now here’s the part where I drop all my links to my socials for you. Appreciate you!

The first stop is always IG. IG is my stomping grounds, I am there most often to talk on my stories and respond to DMs and comments. So, if you ever want to get in touch with me, my DMs are a great place to go! Also, if you have a bread question hit me up.

Pinterest is the best place to save these recipes. You can put them in a folder and keep it all organized!

The final spot, where big things are happening… YouTube. I am starting long form content on there and will be doing tutorials on cooking. Super excited about this and would love to see you over there.

Pour Qua le Coq Au Vin Blanc ?

It all started with wine. I love wine. I love tasting wine, learning how to taste it properly and how to pair it with food. At some point in my cooking journey I had wanted to learn to cook with wine. I never had and this is one of the first recipes I learned that had to do with wine.

It quickly became a staple in our home and we frequently have it for dinner. The flavors from the wine and the carrots really melted together making it really fantastic.

I hope this recipe graces your table this winter and nourishes your family.

What you may need:

• Oven Safe Baking Dish with a Lid – This is important because the dish finished in the oven. Here are two options, I have used my le Creuset pot but I would get a wider dish [like this] or this a cheaper one. I currently have caraway (I will not link caraway because I think it is shit, I will never buy it again).
• Tongs – This makes it easier to handle the chicken and the bacon. I have silicone ones.
• Potato Peeler – For the carrots.
• Quality Extra Virgin Olive Oil – I use Kosterina, and it is quality. Highly recommend. [This link will give you 15% off]. I think quality olive oil is especially important when we are using it on salads or drinking it. Because we are taking it straight in.

What’s Healthy about this dish?

Coq Au Vin Blanc is very healthy and lean.

Rich in Essential Nutrients:

• Chicken is not just a lean protein; it’s also a source of essential nutrients like vitamin B6, which supports brain health and energy production, and selenium, which promotes a healthy immune system.
• The addition of garlic and onions provides antioxidants, vitamin C, and sulfur compounds that support cardiovascular health.

Heart-Healthy Ingredients:

• The moderate use of white wine in cooking releases polyphenols, which may improve circulation and reduce inflammation.
• Olive oil, often used to sauté ingredients, is a healthy fat that supports heart health and provides a dose of vitamin E.

Low Calorie, High Satiety:

• This dish is hearty and satisfying without being calorie-dense. The braised chicken and vegetables provide a filling meal that’s low in refined carbs and high in fiber when served with whole-grain sides.

Customizable Vegetables:

• While mushrooms are traditional, you can customize the dish with nutrient-rich vegetables like carrots, leeks, or zucchini, increasing its fiber and vitamin content.

Gut Health Benefits:

• The fermented nature of wine introduces bioavailable compounds, and when paired with fresh herbs like thyme and parsley, the dish supports gut health and digestion.

Ingredients:

• 8 Bone in Skin on Chicken Thighs or 1 Whole Chicken, cut in 8 pieces
• Salt and Black Pepper
• 2 tbsp Butter – salted or unsalted
• 2 tbsp Extra Virgin Olive Oil <- 15% off Kosterina with my code
• 4-6 Strips of Bacon – sliced before cooking (makes it easier) [also no applewood]
• 1 Yellow Onion – diced
• 2 Shallots – chopped
• 1 Garlic Clove – minced
• 3 Large Carrots – chopped
• ½ Bottle Dry White Wine
• 1 Cup Chicken Stock (I have used water before when I didn’t realize I ran out of broth)
• 8 Sprigs Thyme

Method:

1. We start by preheating the oven to 350F/170C, then we pre-cooking our bacon. Put 1tbsp of butter in the pan. Take your 4-6 slices and cut them into thick strips.
2. Heat them over medium heat until crispy and set aside on a paper toweled plate.

3. Pat your chicken dry with a paper towel, salt and pepper the skin side.
4. On the same pan you cooked the bacon, add a tbsp of butter. Once the pan is hot(medium heat), add your chicken skin side down, salt and pepper that exposed side.
5. Cook for 5 minutes on both sides.

6. While the chicken is cooking it’s a great time to chop and prepare all your vegetables.
7. Chop the onion and shallot, mince the garlic, do what you can.
8. When the chicken is ready remove it from the hot pan and place it on a plate.

9. In the same pan you cooked the chicken, add your olive oil, onion, shallots, carrots and garlic. Sautee for about 5 minutes then add your broth.

10. Then you are going to add the white wine and stir.
11. Add 6 sprigs of thyme to the sauce. [De-sprigged].

12. Bring the sauce to a boil. Then add your chickens back in with skin side up.
13. Add in the bacon on top.
14. Place the lid on your pan and put the pan in the oven. Bake for 30 minutes.

15. Remove the lid 3 minutes before it’s done and give it a good broil. (So the skin is crispy). I don’t have a top broiler so I skipped this step.
16. Remove the pan from the oven and top with dish with fresh thyme.
17. You are done!!! Just make sure you check the inner temperature of the chicken, it should be 160F. Serve hot with rice or more vegetables or mashed potatoes!!

Questions/Comments?

I hope you absolutely love this Coq Au Vin Blanc recipe!! I truly love cooking French dishes, especially healthy ones like this. There are a lot more coming and so excited to share more.

Now, something I want to say is that I love hearing from each and every one of you. So, please feel free to comment below if you have a question, or if you just want to say hi!

Don’t forget to share your creations on Instagram and tag me so I can see your breads!

Thank you so much for being here! I appreciate you all and your support!

Other Recipes You Will Love:

Homemade Brioche – If you are feeling ambitious this French loaf is for you!
Harvest Salad – Wholesome, healthy and flavorful.
Italian Penicillin Soup – My favorite soup of 2024.

Whole Baked Chicken – Thanksgiving

Italian Meatball Soup