Chicken braised with white wine and served in braised vegetable sauce.
Coq au vin is a classic French dish made by braising chicken in wine. Traditionally it is made with red wine, but for this recipe, I went with white.
I used a whole chicken that I broke down for this dish. If cutting up a chicken is not in your comfort zone, you can usually find a mixed pack of bone-in skin-on chicken at the grocery store. A “picnic-pack” I believe it is called. You will still need to cut the breasts in half before proceeding with the recipe. Cutting the breasts in half gives you two more pieces and helps the chicken cook evenly.
This recipe uses one of my favorite methods for making a sauce from the braising liquid. I take all of the vegetables and spices and blend them with some of the liquid. This makes a delicious sauce with all of the flavors from the braise, and there is no need for a thickener.
The directions call for using a Dutch oven. If you do not have a Dutch oven, you can still make this dish. Sear the chicken in a skillet and transfer them to a large baking or roasting pan. Do the same with the vegetables. Add the wine and stock to the skillet. Bring to a simmer before pouring over the chicken and vegetables. Cook the chicken and make the sauce as directed. Add the sauce and the chicken back to the skillet to bring up to temperature.
Chicken with White Wine (Coq au Vin Blanc)
- 1 whole chicken broken down and breast cut in half OR
- 2 large chicken breast bone-in skin-on cut in half
- 2 chicken thighs bone-in skin-on
- 2 chicken drumsticks bone-in skin-on
- 2 chicken wings
- salt and pepper
- 1/4 cup flour
- 1/4 cup oil
- 2 carrots peeled and chopped 1 cup
- 3 ribs celery chopped 1 1/2 cups
- 1/2 large onion chopped 1 1/4 cup
- 5 cloves garlic
- 2 sprigs rosemary
- 5 sprigs thyme
- 1/8 tsp black peppercorn
- 1/8 tsp coriander seed
- 1 cup white wine
- 2-3 cups chicken stock
- Preheat the oven to 350 degrees. Pat the chicken pieces dry. Season both sides with salt and pepper. Lightly dust the chicken with flour. Heat a large dutch oven over medium-high heat. Sear the chicken on all sides until brown. Remove the chicken from the dutch oven and add the vegetables. Let the veggies get some color, then add the rosemary, thyme, peppercorn, and coriander. Add the white wine. Add the chicken back to the pot. Add enough stock to cover 3/4 of the chicken. Bring to a simmer, cover, and place in the oven. Cook for 45-60 minutes or until the chicken has reached 165 degrees.
- Remove the pot from the oven. Remove the chicken from the liquid and set it aside. Discard the rosemary and thyme stems. In the pitcher of a blender add all of the veggies, peppercorns, and coriander seeds. Add enough of the liquid to equal 4 cups. Save any extra liquid for stock. Blend the veggies until smooth. Put the blended sauce back into the pot and season to taste. Add the chicken to the sauce and place over medium heat. Bring to a simmer to heat through and serve.