Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Coq Au Vin Blanc Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 39 reviews

This Creamy Coq Au Vin Blanc is a delicious French-inspired chicken dish featuring tender chicken thighs and drumsticks simmered in white wine with herbs, mushrooms, and shallots, finished with a luscious creamy sauce made from heavy cream, Dijon mustard, and Parmesan cheese. It’s a comforting and elegant meal perfect for cozy dinners or special occasions.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 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)

Cooking Fats

  • 2 tbsp Salted Butter
  • 1 tbsp Olive Oil

Vegetables and Aromatics

  • 2 Shallots, diced
  • 4 cloves Garlic, diced
  • 2 cups Mushrooms, sliced

Liquids and Herbs

  • 2 cups White Wine
  • 3 sprigs Thyme
  • 1 Bay Leaf

Sauce Ingredients

  • 1 cup Heavy Cream
  • 1 tbsp Dijon Mustard
  • 1 tbsp Lemon Juice
  • 1/2 cup Parmesan, freshly grated
  • 2 tbsp Parsley, chopped

Instructions

  1. Prepare the Chicken: Pat the chicken thighs and drumsticks dry with paper towels. Season evenly with Herbs de Provence, smoked paprika, and 1/2 teaspoon kosher salt. This step ensures the chicken is flavorful and will develop a nice crust when cooked.
  2. Sear the Chicken: Heat the salted butter and olive oil together in a large skillet over medium-high heat. Once hot, add the chicken pieces skin side down and sear until golden brown, about 5-7 minutes per side. This locked-in flavor and rich color sets the foundation for the dish.
  3. Sauté Vegetables: Remove the chicken and set aside. In the same skillet, add the diced shallots, garlic, and sliced mushrooms. Sauté over medium heat until the shallots become translucent and the mushrooms are nicely browned, about 5 minutes. This builds the aromatic base of the sauce.
  4. Deglaze with Wine and Add Herbs: Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Add the thyme sprigs and bay leaf. Let the wine reduce by about half, simmering for 10-12 minutes to concentrate flavor.
  5. Simmer the Chicken: Return the chicken to the skillet, skin side up. Sprinkle the remaining 1 teaspoon kosher salt over the chicken. Cover and simmer gently on low heat for approximately 25 minutes or until the chicken is fully cooked and tender.
  6. Make the Creamy Sauce: Remove the chicken and set aside, keeping warm. Stir the heavy cream, Dijon mustard, and lemon juice into the reduced wine mixture. Simmer the sauce uncovered for 5 minutes, allowing it to thicken slightly.
  7. Finish the Sauce: Add the freshly grated Parmesan cheese to the sauce and stir until melted and combined. Adjust seasoning as needed.
  8. Serve: Return the chicken to the skillet briefly to coat with the creamy sauce. Sprinkle chopped parsley over the dish before serving to add freshness and color. Serve hot with your choice of sides like mashed potatoes, crusty bread, or steamed vegetables.

Notes

  • Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best results.
  • Make sure to sear the chicken properly to develop flavor and texture.
  • The sauce thickens as it simmers; if too thick, add a splash of chicken broth or water.
  • For a lighter version, substitute heavy cream with half-and-half or coconut cream (for dairy-free).
  • Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French

Find it online: https://allyumcooks.com/creamy-coq-au-vin-blanc-recipe/