Name: Creamy Coq Au Vin Blanc Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 4 Chicken Thighs; 4 Chicken Drumsticks; 2 tsp Herbs de Provence; 1/2 tsp Smoked Paprika; 1 1/2 tsp Kosher Salt (divided as 1/2 tsp and 1 tsp); 2 tbsp Salted Butter; 1 tbsp Olive Oil; 2 Shallots, diced; 4 cloves Garlic, diced; 2 cups Mushrooms, sliced; 2 cups White Wine; 3 sprigs Thyme; 1 Bay Leaf; 1 cup Heavy Cream; 1 tbsp Dijon Mustard; 1 tbsp Lemon Juice; 1/2 cup Parmesan, freshly grated; 2 tbsp Parsley, chopped

Jump to Recipe· 4.1 from 39 reviews

There is something truly soul-warming about a dish that combines tender chicken with rich, velvety sauce and subtle wine notes, and that is exactly what makes this Creamy Coq Au Vin Blanc Recipe a standout. This French-inspired classic takes the traditional coq au vin concept and elevates it with a luscious creaminess and the bright allure of white wine. Each bite tells a story of cozy kitchens, elegant simplicity, and flavors that linger long after the meal is finished. Whether you’re cooking for intimate dinners or special occasions, this dish promises comfort and sophistication in every forkful.

Ingredients You’ll Need

Inside a stainless steel pan, four cooked chicken thighs are arranged in a loose square. Each chicken thigh has a golden brown color with specks of black seasoning and a slightly crispy skin texture. The pan's surface has a glossy layer of oil mixed with browned bits from cooking, creating a shiny and slightly textured base under the chicken. The chicken thighs show some light searing marks and look juicy and tender. The background beneath the pan is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in how straightforward yet essential each ingredient is. From the aromatic herbs that infuse the chicken to the earthy mushrooms that add depth, each component builds perfectly on the last to create a harmonious melody of flavor and texture you’ll love.

4 Chicken Thighs: The perfect cut for tenderness and flavor, ensuring juicy results.
4 Chicken Drumsticks: Adds variety in texture and extra richness to the dish.
2 tsp Herbs de Provence: A fragrant blend that brings classic French herbal notes.
1/2 tsp Smoked Paprika: Adds a subtle smoky warmth without overpowering the dish.
1/2 tsp Kosher Salt: For seasoning the chicken initially, enhancing its natural flavors.
1 tsp Kosher Salt: Used separately to ensure balanced seasoning throughout the cooking process.
2 tbsp Salted Butter: Adds richness and helps brown the chicken beautifully.
1 tbsp Olive Oil: Provides a nice base for sautéing shallots and garlic without burning.
2 Shallots, diced: Their mild sweetness forms the aromatic foundation of the sauce.
4 cloves Garlic, diced: Brings depth and a subtle pungency to balance creamy elements.
2 cups Mushrooms, sliced: Earthy and tender, mushrooms add hearty texture and complexity.
2 cups White Wine: The star ingredient that lifts the dish with acidity and fragrant notes.
3 sprigs Thyme: Fresh thyme infuses the sauce with gentle herbal undertones.
1 Bay Leaf: Enhances the savory depth and aroma during simmering.
1 cup Heavy Cream: Creates a silky, indulgent sauce that coats every morsel.
1 tbsp Dijon Mustard: Adds tang and subtle heat, cutting through the cream’s richness.
1 tbsp Lemon Juice: Brightens the dish with a fresh, zesty finish.
1/2 cup Parmesan, freshly grated: A savory punch that enriches the sauce even further.
2 tbsp Parsley, chopped: Finishing touch for a burst of color and fresh herbal flavor.

How to Make Creamy Coq Au Vin Blanc Recipe

Step 1: Season and Brown the Chicken

Start by patting the chicken thighs and drumsticks dry, then season them with 1/2 teaspoon of kosher salt, smoked paprika, and herbs de Provence. Heat the salted butter and olive oil in a heavy-bottomed pan over medium-high heat. Brown the chicken on all sides until it develops a golden crust—this step is crucial as it locks in juices and adds rich flavor depth to the final dish.

Step 2: Sauté Aromatics and Mushrooms

Remove the browned chicken and set it aside. In the same pan, add diced shallots and garlic. Stir and cook until fragrant and translucent, carefully scraping up any browned bits from the bottom—that’s where the magic happens. Next, toss in the sliced mushrooms and sauté until they soften and develop a lovely caramelized color, which adds an earthy richness to the sauce.

Step 3: Deglaze with White Wine

Pour in the white wine to deglaze the pan, scraping up every flavorful speck. Add thyme sprigs and the bay leaf, then return the chicken to the pan. Bring the mixture to a gentle simmer, cover, and cook for about 25-30 minutes until the chicken is tender and infused with herbal, wine-soaked goodness.

Step 4: Finish with Cream and Flavor Enhancers

Once the chicken is tender, remove it and keep warm. Stir in heavy cream, Dijon mustard, lemon juice, additional salt as needed, and freshly grated Parmesan into the pan juices. Simmer gently until the sauce thickens to a luscious consistency that clings beautifully to the chicken. The cream and cheese imbue the sauce with a rich silkiness balanced by the bright notes of lemon and mustard.

Step 5: Combine and Garnish

Return the chicken to the pan to coat it with the creamy sauce. Sprinkle freshly chopped parsley over the top for a burst of vibrant color and fresh flavor. Your Creamy Coq Au Vin Blanc Recipe is now ready to delight!

How to Serve Creamy Coq Au Vin Blanc Recipe

A round silver pan holds four cooked chicken pieces with a golden brown crust, each topped with black pepper and herbs. Around and under the chicken pieces, there are many brown mushrooms with smooth caps, some whole and some sliced. Light green sprigs of fresh thyme lay on top, adding color contrast. The pan is on a white marbled surface with a brown textured cloth nearby. The chicken looks juicy and the mushrooms are soft, all covered in light brown cooking liquid with small bubbles. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like chopped parsley or a light dusting of freshly grated Parmesan elevate the dish’s visual appeal and add freshness without stealing the spotlight from the creamy sauce. You can also add a few sprigs of thyme for a rustic touch that complements the herbal undertones perfectly.

Side Dishes

This dish pairs wonderfully with buttery mashed potatoes, crusty artisan bread for sopping up every last drop of sauce, or even a light green salad to balance the richness. For a heartier option, creamy polenta or egg noodles work beautifully, soaking up the luscious sauce with every bite.

Creative Ways to Present

Serve the chicken atop a bed of saffron-infused rice or nestled alongside roasted seasonal vegetables for a colorful, elegant plate. You might even try plating individual portions in deep bowls to maintain that comforting, stew-like feel that makes this recipe so inviting.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Coq Au Vin Blanc Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld even more when the dish rests, making reheated portions tastier than the first serving in some cases.

Freezing

This dish freezes well but keep in mind the texture of cream-based sauces can sometimes change slightly after thawing. Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat gently over low heat to prevent the cream from curdling, stirring occasionally until warmed through. Adding a splash of cream or white wine when reheating can help refresh the sauce and maintain its luscious texture.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

You can, but chicken breasts tend to dry out more easily. Thighs and drumsticks are preferred for their higher fat content, which yields a juicier, more flavorful result in this creamy preparation.

What type of white wine works best for this recipe?

Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid overly sweet wines, as they can alter the intended flavor balance of the dish.

Is it possible to make this recipe dairy-free?

Absolutely! Substitute heavy cream with full-fat coconut milk or a cashew cream for a rich texture, and use a dairy-free butter alternative. Keep in mind the flavor will shift slightly but remain delicious.

How can I thicken the sauce if it’s too thin?

If your sauce is thinner than you like, simmer it uncovered for a few extra minutes to reduce and thicken naturally. Alternatively, whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) gradually until desired consistency is reached.

Can I prepare parts of the recipe in advance?

Yes, you can brown the chicken and prepare the sauce ahead of time, storing them separately in the fridge. When ready to serve, gently rewarm and combine them to maintain the best texture and flavor.

Final Thoughts

There is something so satisfying about mastering a classic like the Creamy Coq Au Vin Blanc Recipe. Its blend of tender chicken, savory herbs, and luscious sauce feels like a warm hug on a plate. I encourage you to give this recipe a try, not just for the incredible flavors, but for the joy it brings to shared meals and memorable gatherings. Happy cooking!