This Coq Au Vin with White Wine is a twist on a classic French recipe. It sounds fancy, but it is incredibly easy to make. You can also make it with red wine, which is delicious! 
However, this version I’m sharing with you is not traditional but offers a nice twist. I opted to use my open bottle of white wine in my refrigerator. I made changes using dry white wine, smoked sausage, and Brussels sprouts. This is the perfect dish to make for comfort food at home; the leftovers still taste amazing when reheated the next day. As an Amazon Associate, I earn from qualifying purchases. We have affiliate relationships, which means we may earn a small referral commission at no additional cost to you if you shop using our affiliate links.
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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 of the sauce. Pinot Noir is often 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 fantastic 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 (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. Melt the butter in a large deep pan or Dutch oven 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 soften for 3-4 minutes. Add sausage and continue cooking until the sausage starts 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. 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 cook on medium-low heat for 10 minutes until the chicken is cooked. #11. See the recipe tip for serving suggestions. If desired, garnish with lemon slices. Enjoy!
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My favorite time-saving kitchen gadgets are also on my Amazon Storefront. As an Amazon Associate, I earn from qualifying purchases.What to Serve with Coq Au Vin with White Wine?
- Crusty bread
- Egg noodles
- Mashed or Roasted Potatoes
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
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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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