Coq au vin blanc recipe

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Nutrition per portion

Calories 400 kCal 20%
Fat 23g 33%
  -  Saturates 8g 40%

Triple tested: We've given this make-ahead dish a summery lift using white wine instead of the classic red. Brought to you by Essentials magazine


  • 2tbsp olive oil
  • 6 chicken legs, seasoned
  • 18 small shallots, peeled and root trimmed (approx 275g)
  • 250g small chestnut mushrooms
  • 200g smoked bacon lardons
  • 2tbsp plain flour
  • 3 garlic cloves, sliced
  • 200ml chicken stock
  • 350ml white wine (Riesling or Sauvignon blanc)
  • 3 bay leaves
  • 8 thyme sprigs
  • 4tbsp crème fraîche
  • Juice of 1⁄2 lemon


  • Heat a large casserole, add the oil and fry the chicken until golden; remove and set aside. Add the shallots, mushrooms and lardons, and fry for 5 mins or until golden. Stir in flour and garlic, cook for 1-2 mins, then gradually stir in chicken stock and wine, and bring to the boil.

  • Add the bay leaves and thyme, return the chicken to the pan and simmer for 25-30 mins until cooked through.

  • Stir in the crème fraîche and lemon juice; season to taste.

Top tip for making Coq au vin blanc

To save time peeling the shallots, pour boiling water over them, leave for 1 min, then drain and remove the skins.

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