Coq au vin blanc

Coq au vin blanc

Real Food by Mike
Alan Benson

Everybody knows coq au vin is chicken cooked in red wine, but I really enjoy the lighter flavours of cooking it in white wine. It’s rare to find a rooster, which is traditional for this recipe, so I’ve adjusted the recipe to use chicken. Traditionally coq au vin is cooked for a long time in a Dutch oven to break down the tough rooster meat. However, my method of cooking the ingredients individually for their own correct times, returning them to the pan, then poaching on the stove top, enables you to cook your chicken perfectly rather than overcook it. You can ask your butcher to cut your chicken into primal cuts – two drumsticks, two thighs, two chicken wings with some breast attached, and two chicken breast pieces. For the wine, choose a white burgundy or chardonnay to cook with and, as always, it really should be the same wine you choose to drink with the chicken.


Quantity Ingredient
250g french shallots, diced
50g butter
250g bacon, cut into thin strips
250g button mushrooms
1.5-1.6kg chicken, cut into 8 pieces
375ml port
750ml white wine
750ml chicken stock
2 fresh bay leaves
1/4 bunch fresh flat-leaf parsley, finely chopped
1/4 bunch fresh tarragon leaves
crusty bread, to serve


  1. In a large frying pan over medium heat, cook the shallots for 5 minutes in the butter until caramelised. Add the bacon and fry for another 5 minutes until crisp. Remove the shallots and bacon and set aside.
  2. Add the mushrooms to the pan and sauté for 5 minutes until tender. Remove the mushrooms and set aside.
  3. Add the chicken pieces to the pan and cook for 10 minutes, turning to cook on all sides, until firm and golden. Remove the chicken from the pan and set aside with the other cooked ingredients.
  4. Pour the port and wine into the pan and cook for 30 minutes or until reduced by half. Add the chicken stock, shallots, bacon and bay leaves and simmer for 30 minutes to reduce to a light sauce consistency. Return the chicken pieces to the pan and poach them gently for 15 minutes, removing them when just cooked. Add the mushrooms and simmer the sauce for 5 minutes, adjusting the seasoning with salt and freshly ground black pepper, and reduce to a lovely light gravy. Return the chicken to the pan and scatter over chopped parsley and tarragon. Serve straight from the pan with crusty bread.

Medicinal Benefit

  • Cooking meat on the bone not only makes it taste better, it also makes it better for you. Slow, deep cooking softens the collagen in meat (which is highly beneficial for joints), making it highly nutritious and more digestible.
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