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Chicken with White Wine (Coq au Vin Blanc)

Course Dinner, Main Course
Total Time 2 hours
Servings 4


  • 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.