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White Wine Coq au Vin


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  • 4 Cups Water
  • 1 Cup Pearl Onions
  • 4 Bacon Strips, cut into 1" pieces
  • 2 Bone-in Chicken Breast halves (8 oz. each)
  • 1/4 tsp. Salt
  • 1/8 tsp. Pepper
  • 3/4 Cup Sliced Fresh Mushrooms
  • 2 Garlic Cloves, minced
  • 4 1/2 tsp. Flour
  • 3/4 Cup Chicken Broth
  • 3/4 Cup White Wine
  • 1 Bay Leaf
  • 1/2 tsp. Dried Thyme
  • Hot Cooked Noodles



Step 1

Boil pearl onions in 4 cups water for 3 minutes. Drain onions and rinse in cold water; peel and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove and drain on paper towels. Sprinkle chicken with salt and pepper and brown in bacon drippings; remove and keep warm. Add onions and mushrooms to drippings; saute until crisp-tender. Add garlic; cook 1 minute longer. Combine flour and broth; stir into onion mixture. Add wine, bay leaf, and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer 25-30 minutes or until a thermometer reaches 170 degrees. Remove chicken and keep warm. Cook sauce over medium heat until thickened. Discard bay leaf. Serve chicken and sauce over cooked noodles.

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