Coq Au Vin Blanc

The perfect Sunday Night Dinner for spring!

This Coq au Vin Blanc recipe is a lighter take on the classic French dish, Coq au Vin, which is traditionally made with red wine.

This version is made with white wine, spring vegetables, and fresh parsley. It's perfect for easy entertaining or a cozy weeknight meal!

Watch My Video Demo Below!

Searing the Chicken Legs

• I prefer a two-step process to cook the chicken.

• First, I cook the bacon until it is crispy. Then I sear the chicken in the bacon fat to add more flavor to the chicken. The rendered fat from the chicken serves as the fat for cooking the vegetables in the next step.

• I don’t cook the chicken through at this stage, just enough for a nice sear.

• Then I place the legs on a sheet pan and roast them in the oven. This method allows for two benefits.

• First, it will allow you to “multi-task” by making the sauce while the chicken cooks through in the oven. Secondly, it will allow the chicken skin to become crispy on all sides, which is hard to achieve on the cooktop.

• Once the sauce and the chicken are done, you place the legs in the pan and pour over the sauce, et voila!

Serving and Pairing Suggestions

• This dish serves beautifully “oven-to-table” in a braiser, allowing guests to serve themselves.

• Or you can plate each dish with one chicken leg, and spoon the sauce and the vegetables over the top.

• As a side dish you could continue the French theme and serve Potatoes Anna on the side or Gratin Dauphinois. Or mashed potatoes or smashed potatoes would be equally good!

• Or if you wanted to keep it easy, buttered egg noodles or Parmesan polenta would also be good too!