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White Wine Coq au Vin

 White Wine Coq au Vin
Coq au Vin is a chicken dish typically made with red wine. This wonderful white wine version was created in our home economists.—Taste of Home Test Kitchen
2 ServingsPrep: 25 min. Cook: 40 min.


  • 4 cups water
  • 1 cup pearl onions
  • 4 bacon strips, cut into 1-inch pieces
  • 2 bone-in chicken breast halves (8 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 4-1/2 teaspoons all-purpose flour
  • 3/4 cup chicken broth
  • 3/4 cup white wine or additional chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Hot cooked noodles


  • In a large saucepan, bring water to a boil. Add onions; boil 3
  • minutes. Drain 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 to paper towels.
  • Sprinkle chicken with salt and pepper. Brown chicken in 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 the wine, bay

2 of 2

White Wine Coq au Vin (continued)

Directions (continued)

  • 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 reads 170°.
  • Remove chicken and keep warm. Cook sauce over medium heat until
  • slightly thickened. Discard bay leaf. Serve chicken and sauce with
  • noodles. Yield: 2 servings.
Nutritional Facts: 1 serving (calculated without noodles) equals 672 calories, 37 g fat (13 g saturated fat), 141 mg cholesterol, 1,093 mg sodium, 22 g carbohydrate, 1 g fiber, 47 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.