Make this easy Coq au Vin Blanc tonight for a comforting French chicken dinner with a rich white wine sauce, tender mushrooms, and plenty of flavor.
Last summer, I had the absolute joy of spending a week with my dear friend Elaine, chef and owner of Born to Taste Amsterdam. Talking food all day with someone who has nearly 30 years of experience, including training under a Michelin-starred chef, was truly a gift. If you enjoy classic French chicken dinners, my braised mustard chicken with crème fraîche is another favorite, with tender chicken simmered in white wine, mustard, and tarragon.
Recipe Overview: Coq Au Vin Blanc
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Servings: 4 people
- Cook Method: Pressure cooker
- Flavor & Texture: Tender, juicy chicken with smoky bacon, earthy mushrooms, and a rich, velvety white wine sauce.
- Difficulty: Easy to moderate. The pressure cooker does most of the work, but reducing the wine properly is important for the best sauce.
- Why this Recipe? A lighter twist on the classic French Coq au Vin, this version uses white wine and a pressure cooker to create deep, comforting flavor in much less time.
One dish we kept talking about was Coq au Vin, that beautiful French classic. Elaine told me she loves making hers with white wine and a pressure cooker, and of course, my ears perked up. Less cooking time, white wine, and all that wonderful flavor? I was sold.
We never had the chance to make it together, but once I came home, I could not stop thinking about it. I called her in Amsterdam, and after a long conversation, she walked me through the recipe and reassured me that dried mushrooms would work beautifully once rehydrated.
That is how this Coq au Vin Blanc came to life. If you enjoy French chicken dishes, you may also love my Tarragon Chicken or my Chicken Fricassee with Garlic and Sage.
Rich, comforting, and full of flavor, this is one of those recipes that makes me want to linger at the table just a little longer.
In this Article
A Note From Giangi
Key Ingredients
Chicken thighs and drumsticks: Bone-in, skin-on chicken works beautifully here because it stays tender and juicy during pressure cooking while adding richness to the sauce.
Bacon: Adds a smoky, savory base to the dish. The rendered bacon fat is also used to cook the vegetables and brown the chicken, building flavor from the start.
Carrot and onion: These create the aromatic foundation of the sauce and add a subtle sweetness that balances the wine.
Garlic: Adds warmth and depth without overpowering the delicate white wine sauce.
White wine: The heart of this Coq au Vin Blanc. Use a dry white wine that you enjoy drinking, since its flavor becomes more concentrated as it reduces.
Chicken stock: Adds savory depth and provides the liquid needed for pressure cooking.
Dried mushrooms: Once rehydrated, they add a wonderful earthy flavor that pairs beautifully with the chicken and white wine.
Butter and flour: Combined to make a beurre manié, a classic French technique that thickens the sauce and gives it a smooth, velvety finish.
Fresh thyme and bay leaf: These classic French herbs gently perfume the sauce as the chicken cooks.
Parsley: Added just before serving for freshness and a touch of color.
Olive oil, salt, and pepper: Simple essentials that help brown the chicken beautifully and season every layer of the dish.
Substitutions and Variations
Chicken pieces: You can use all thighs or all drumsticks if you prefer. Bone-in, skin-on chicken will give you the most flavor and stay juicy during cooking.
Fresh mushrooms: Fresh mushrooms can replace dried mushrooms. Sauté them briefly before adding them to the pressure cooker.
White wine: Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid sweet wines, as they will change the balance of the sauce.
Chicken stock: A good-quality homemade or store-bought stock works beautifully. Use low-sodium stock if you prefer more control over the seasoning.
Bacon: Pancetta is a delicious substitute and will give the dish a slightly more delicate flavor.
Fresh thyme: If fresh thyme is unavailable, dried thyme can be used. Start with a small amount since dried herbs are more concentrated.
How to Make Coq au Vin Blanc
Step 1: Prepare the beurre manié by mixing the softened butter and flour together in a small bowl until smooth. Set aside.
Step 2: Place the dried mushrooms in a small bowl and cover them with hot water. Let them soak until softened and plump. Drain, squeeze out the excess water, and roughly chop them.
Step 3: Heat 1 tablespoon of olive oil in a large pressure cooker over medium heat. Add the bacon and cook for about 5 minutes, stirring occasionally, until lightly browned and most of the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Step 4: Add the carrots and onions to the bacon fat and cook for 4 to 5 minutes, stirring occasionally, until lightly golden. Add the garlic and cook for another 2 minutes. Transfer the vegetables to the plate with the bacon.
Step 5: Add the remaining 2 tablespoons of olive oil to the pressure cooker. Season the chicken generously with salt and pepper and place it skin-side down in a single layer. Brown for about 5 minutes, working in batches if necessary. Turn and brown the second side, then transfer the chicken to a plate.
Step 6: Return the bacon, carrots, onions, and garlic to the pressure cooker. Pour in the white wine and simmer until it has reduced to about one-third of its original volume. This step is important to cook off the alcohol before pressure cooking.
Step 7: Stir in the beurre manié until well incorporated and the sauce begins to thicken slightly.
Step 8: Return the chicken and any accumulated juices to the pressure cooker. Add the thyme, bay leaf, chopped mushrooms, and enough chicken stock to cover the chicken. Bring everything briefly to a boil.
Step 9: Secure the pressure cooker lid according to the manufacturer’s instructions. Cook under pressure for 30 minutes.
Step 10: Once cooking is complete and the pressure has been safely released, remove the lid and transfer the chicken to a serving platter.
Step 11: Bring the remaining sauce to a boil and reduce it slightly until rich and velvety. Taste and adjust the seasoning as needed.
Step 12: Spoon the mushrooms, vegetables, and white wine sauce over the chicken. Sprinkle with fresh parsley and serve immediately.
Giangi’s Pro Tips
Use a wine you enjoy drinking. The wine is a major part of the sauce, so its flavor matters. A dry, good-quality white wine will give you the best result.
Reduce the wine before pressure cooking. This is an important step. Allow the wine to reduce significantly before closing the pressure cooker so the alcohol cooks off and the sauce develops a smoother flavor.
Do not crowd the chicken. Brown it in batches if necessary. Giving each piece enough room allows the skin to develop a beautiful golden color instead of steaming.
Keep the bacon fat in the pan. Those flavorful drippings become the base for the vegetables and chicken and add wonderful depth to the finished sauce.
Make a smooth beurre manié. Blend the softened butter and flour thoroughly before adding it to the sauce. This will help prevent lumps and give you that beautiful velvety finish.
Rehydrate the mushrooms completely. Give the dried mushrooms enough time to become soft and plump, then squeeze out the excess water before chopping them.
Reduce the sauce at the end if needed. Once the chicken is removed, let the sauce simmer until it reaches the consistency you like. It should lightly coat the back of a spoon.
What to serve with Coq Au Vin Blanc
I love serving this Coq au Vin Blanc with something that can soak up all that wonderful white wine sauce. Creamy mashed potatoes, polenta, or buttered noodles are perfect alongside it.
For something lighter, my Green Bean Almondine or a simple green salad would add freshness without competing with the rich chicken and sauce. A crusty French baguette is also almost mandatory for catching every last drop.
Storing and Reheating
Store leftover Coq au Vin Blanc in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Warm gently in a covered saucepan over medium-low heat until the chicken is heated through. Add a small splash of chicken stock if the sauce has become too thick.
Freezing: The chicken and sauce can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Coq au Vin Blanc FAQs
What is the difference between Coq au Vin and Coq au Vin Blanc?
Traditional Coq au Vin is generally made with red wine, while Coq au Vin Blanc uses white wine. The white wine version is slightly lighter and more delicate, while still delivering the same comforting braised-chicken character.
What white wine is best for Coq au Vin Blanc?
Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Most importantly, use a wine you enjoy drinking, as its flavor will concentrate in the sauce.
Why do I need to reduce the wine before pressure cooking?
Reducing the wine allows much of the alcohol to evaporate, concentrating the flavor. This is especially important when using a pressure cooker because there is very little evaporation once the lid is sealed.
Can I make Coq au Vin Blanc without a pressure cooker?
Yes. You can prepare it in a Dutch oven and gently braise the chicken until tender. The cooking time will be longer, but the flavors will still be delicious.
Can I make Coq au Vin Blanc ahead of time?
Absolutely. In fact, the flavors become even better after resting. Prepare it a day ahead, refrigerate it, and gently reheat before serving.
More Classic French Recipes You Will Love
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Coq Au Vin Blanc
Ingredients
- 6 slices bacon
- 3 tablespoons olive oil
- 1 carrot, diced
- ½ onion, sliced and diced
- 4 garlic cloves, sliced
- 4 drumsticks, skin on
- 4 thighs, skin on
- 3 tablespoons flour
- 2 tablespoons butter, softened at room temperature
- 1 ¾ cup white wine
- 2 ½ cups chicken stock, (enough to cover the chicken)
- thyme, chopped
- bay leaf
- 2 ounces dry mushrooms
- 2 tablespoons parsley, chopped
- salt
- pepper
Instructions
- Prepare the beurre manie` by mixing the flour and the butter in a small dish and set aside.Place the dry mushroom in a small container, cover with hot water and let it rest. Once they are all plump remove from water and squeeze any water out and chop.
- In a large, 8 quarts, pressure cooker, heat 1 tablespoon of the olive oil over medium heat and cook the bacon stirring until most of the fat has rendered and the bacon is just lightly browned around 5 minutes. Using a slotted spoon remove the bacon and set aside, leaving the fat in the pan.
- Add the carrots and the onions to the pan and sauté with bacon fat over medium heat, stirring occasionally until it turns a golden-brown color, about 4-5 minutes. Add the garlic and cook for an additional 2 minutes. Take the vegetables out of the pan and reserve them with the bacon.
- Using the remainder 2 tablespoons olive oil added to the pan with the bacon fat. Season well on all sides the chicken pieces and add to the pan skin side down all in one layer. If the pieces will not all fit in, brown in batches. About 5 minutes. Turn the pieces over and brown on the other side until brown. Transfer the chicken to a rimmed plate.
- Return the bacon, onions, carrots, garlic to the pan and add the white wine. Cook until the wine has evaporated down to 1/3. Add the flour and butter mixture to it and stir well.
- Put the chicken pieces and any accumulated juices to the pan. Add the thyme, bay leaf, chopped mushrooms and enough of the chicken broth to cover the chicken. Bring to a quick boil.
- Close the pressure cooker lid and follow the manufactures instruction for cooking. Set pressure cooker timer for 30 minutes.
- Once done remove the lid transfer the chicken to a platter with sides. Bring the liquid to a boil and reduce slightly.
- Spoon mushrooms, onion sauce over the chicken and sprinkle with parsley.
Equipment
- 8-quart pressure cooker, The key piece of equipment for this recipe. It tenderizes the chicken quickly while allowing all the flavors to develop together.
- Slotted spoon, Perfect for removing the bacon and vegetables while leaving the flavorful fat behind.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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Art
What a beautiful dish. I can’t wait to make it. It looks scrumptious! Thank you for sharing this recipe.
Giangi Townsend
The pleasure is all mine, ennjoy!