This Coq Au Vin with White Wine is a twist on a classic recipe from France. It’s a recipe that sounds so fancy but is incredibly easy to make. You can also make it with red wine, that is delicious too!
However, this version I’m sharing with you is by no means traditional, but it offers a nice twist. I opted to use my open bottle of white wine in my refrigerator. The changes I made were using dry white wine, smoked sausage, and Brussels sprouts. This is the perfect dish to make for comfort food at home, plus the leftovers still taste amazing after heating it the next day.
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What to Serve with Coq Au Vin with White Wine?
- Crusty bread
- Egg noodles
- Mashed or Roasted Potatoes
Kitchen Notes & Tips
- Coq Au Vin translates to “rooster/cock with wine”. In this recipe, the chicken is slowly tenderized and braised with wine, lardons of bacon, mushrooms, onion, and sometimes garlic.
- This recipe uses a white wine version for the sauce. You will often see Pinot Noir used as the wine of choice.
- This Coq Au Vin recipe with vinegar and oil dressing needs to be served with something that will soak up the amazing wine sauce.
Prep time: 30 minutes
Cook time: 1-1/2 hours
Servings: 4
Ingredients for Coq Au Vin with White Wine
- 8 pcs. chicken pieces (can be the chicken breast, thighs, and legs)
- Kosher salt and pepper to taste
- 3 T Butter
- 1 lg. Shallot, diced
- 2 Garlic cloves, minced
- ¾ c. Sliced smoked sausage
- 1 T. All Purpose Flour
- 1-1/2 c. Dry white wine
- ½ c. Chicken broth
- 10 oz. Brussels sprouts
- ½ c. Heavy cream
- 1/2 Fresh lemon, juiced
Supplies Used
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How to Make Coq Au Vin with White Wine
#1. Get paper towels and pat the chicken dry. Season generously with salt and pepper.
#2. In a large deep pan or Dutch oven, melt the butter over medium heat. Add chicken skin side down (chicken thighs or legs) and cook. Turn them occasionally until all sides have browned, approximately 10-12 minutes. The browned chicken will not be cooked through. Transfer chicken to a plate and set aside.
#3. Add shallot (or chopped onion) and garlic clove to the same pan and cook until shallots begin to soften, 3-4 minutes. Add sausage and continue cooking until the sausage begins to brown and the shallots are translucent.
#4. Sprinkle flour in a skillet.
#5. Add wine and cook for 3-4 minutes, scraping up any browned bits. When the wine mixture has reduced slightly, stir in chicken broth.
#6. Return the chicken to the pan nestling it down into the broth.
#7. Add heavy cream to the pan and season with salt and pepper to taste. Continue to simmer at medium heat until chicken is cooked through, approximately 45 minutes.
#8. While the chicken is cooking, trim the Brussels sprouts and cut them in half.
#9. Heat a dry skillet over medium-high heat and cook the brussels sprouts until they get nicely browned but not charred.
#10. Ten minutes before the tender meat is finished cooking, add the Brussels sprouts to the chicken. Add lemon juice and continue cooking on medium-low heat for 10 minutes until the chicken is cooked through.
#11. See the recipe tip for serving suggestions. Garnish with lemon slices, if desired. Enjoy!
More Recipes To Try
- Shrimp Fajita Bowls
- Chicken Noodle Soup
- Pork Carnitas Burrito Bowls
- Roasted Shrimp and Vegetables
- Tortellini Antipasto Pasta Salad
- Lemon Shrimp Scampi with Pasta
- Pork Scallopini with Mushrooms and Gravy
- Grilled Lamb Chops with Herbes de Provence
Kitchen Gadgets To Make Cooking Easy
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Coq AU Vin with White Wine
Ingredients
- 8 pcs. chicken pieces thighs and legs
- Kosher salt and pepper to taste
- 3 T butter
- 1 lg. shallot , diced
- 2 garlic cloves , minced
- ¾ c. smoked sausage , Sliced
- 1 T. All Purpose Flour
- 1-1/2 c. dry white wine
- ½ c. Chicken broth
- 10 oz. Brussels sprouts
- ½ c. Heavy cream
- 1/2 fresh lemon , juiced
Instructions
- Pat chicken dry and season generously with salt and pepper.
- In a large deep pan or Dutch oven, melt the butter over medium heat. Add chicken pieces skin side down and cook, turning occasionally, until all sides have browned, approximately 10-12 minutes. Chicken will not be cooked through. Transfer chicken to a plate and set aside.
- Add shallot and garlic to the same pan and cook until shallots begin to soften, 3-4 minutes. Add sausage and continue cooking until sausage begins to brown and shallots are translucent.
- Sprinkle flour in a skillet.
- Add wine and cook for 3-4 minutes, scraping up any browned bits. When the wine mixture has reduced slightly, stir in chicken broth.
- Return the chicken to the pan nestling it down into the broth.
- Add heavy cream to the pan and season with salt and pepper to taste. Continue to simmer at medium heat until chicken is cooked through, approximately 45 minutes.
- While the chicken is cooking, trim the brussels sprouts and cut in half.
- Heat a dry skillet over medium heat and cook brussels sprouts until they get nicely browned but not charred.
- Ten minutes before the chicken is finished cooking, add the brussels sprouts to the chicken. Add lemon juice and continue cooking for 10 minutes until chicken is cooked through.
- See recipe tip for serving suggestions. Garnish with lemon slices, if desired. Enjoy!
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