How to Make Coq au Vin Blanc | French Chicken Stew with White Wine

Learn how to make Coq au Vin Blanc, a lighter take on the classic French dish, made with tender chicken, white wine, and aromatic herbs. This elegant French chicken stew is perfect for entertaining or a cozy weeknight meal. In this step-by-step tutorial, I’ll show you how to achieve rich flavor with simple ingredients, plus tips for serving and pairing.
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COQ AU VIN BLANC
Serves 4-6
*PRINT RECIPE HERE* https://entertainingwithbeth.com/coq-au-vin-blanc/

INGREDIENTS:
A drizzle of olive oil
75g (about 6 slices) of apple wood smoked bacon, diced into small strips
6 chicken legs, skin on, bone in
Salt, Pepper and Herbs de Provence, to taste
1 cup (130 g) Leeks, 2 medium leeks, white parts into half moons
⅓ cup (35g) shallots, diced
⅔ cup (95g) carrots, diced, about 1 large carrot
⅓ cup (40 g) celery, diced
1 tsp (14 g) butter
1 ½ cups (80 g) sliced mushrooms
1 cup (240ml) white wine (Sauvignon Blanc, Pinot Grigio)
3 cups ( 720ml) Chicken Broth
2 garlic cloves, minced
2 tbsp (13g) cornstarch
2 tbsp (30 ml) very cold water
2 tbsp (30 ml) heavy cream
¼ tsp (large pinch) lemon zest
2 tbsp (30 ml) fresh Italian Parsley

METHOD:
Preheat oven to 375F (190C)
.
Drizzle olive oil in a large Dutch oven or oven-safe casserole with a lid. Add bacon and sauté until crispy. Transfer with a slotted spoon to a plate lined with paper towels. Leave the fat in the pan.

Season chicken legs on both sides with salt, pepper, and herbs de Provence to taste.

In the bacon fat, brown chicken, on both sides, in batches 2 legs at a time. Transfer to a baking sheet. Once all the chicken has been browned, bake at 375F (190C) for 25 minutes or until golden brown and cooked through. Meanwhile prepare the sauce in the same pot.

In the leftover chicken fat, sauté the leeks and shallots until translucent and fragrant. Then add carrots and celery and cook until tender. Season to taste with salt and pepper.

Add the wine and simmer until reduced by a third. Then add the chicken broth, garlic, and 3 dashes of Worcestershire Sauce.

Create a “slurry” by combining 2 tbsp of cornstarch with 2 tbsp of very cold water, mix to combine. Bring the sauce to a boil.

Once boiling, slowly whisk in the slurry to the pot this will allow the sauce to thicken. Then lower to a simmer. If you find your sauce is too thick, add more chicken broth to thin it out until desired consistency.

Add the heavy cream, the cooked bacon, lemon zest, and parsley.

In a large non-stick pan, melt 1 tbsp of butter, add the mushrooms, spread out to a single layer until they are browned and cooked through. Season lightly with salt and pepper.

Add the mushrooms to the pot and stir. Once the chicken is cooked through place the chicken, skin side up, back into the pot. Spoon the sauce over the chicken so it is coated. Garnish with more freshly chopped parsley and serve immediately in the braiser, oven-to-table.

NOTE:
If making this the day ahead, cool it completely, refrigerate it, and cover it. Before reheating, add a splash of chicken broth to loosen the sauce and cover and heat at 300°F (150°C) for 20-30 mins until chicken is warmed through

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.