You’re going to love this Chicken In White Wine at suppertime from now on. Crispy, juicy chicken simmered in a rich, creamy white wine sauce with bacon and mushrooms. You can prepare this French chicken meal in less than an hour. Don’t forget to serve it with crusty bread to mop up the sauce—it’s seriously delicious!
Did you know that when it comes to dinner-inspired dishes, chicken is one of the most popular searches? Yeah. I can really understand because my average weeknight supper consists of something with chicken. Because of this, I’m constantly trying to come up with chicken dishes that aren’t boring. I won’t bother you all by promising that this new chicken dish will “change your life.” I won’t even claim that it’s “better than seggs.” Hey! It is excellent, though.
Chicken In White Wine
A traditional French stew known as coq au vin is made with chicken that has been cooked with red wine, spices, mushrooms, pearl onions, and pancetta or bacon. Coq au vin literally translates to “rooster/cock in wine” or “chicken in wine.” To prepare coq au vin blanc, nevertheless, this recipe calls for white wine rather than red. Gently cooked, crispy, and flavorful chicken simmered in a rich, flavorful sauce with bacon and mushrooms. The chicken absorbs the flavorful pan sauce enhanced with wine, resulting in a wonderful dining experience. WAY TOO GOOD!
We love good, savory chicken dinners around here, including this curry chicken, crispy parmesan-crusted chicken, brown stew chicken, and chicken adobo, which is my particular favorite. Whoa. No dull recipes for chicken!
Why This Chicken Recipe Works
- restaurant-caliber…This recipe for homemade chicken is really simple and quick, yet it has a restaurant-quality flare! You know, you’ll feel as though you were served at a classy restaurant after eating this meal.
- HUGE flavor…You’re going to love the richness of flavor that this has to offer. Flaky, crispy-skinned chicken with a rich, delicious pan sauce that’s so tender it falls apart 🤤—not at all boring!
- special-occasion cuisineThis recipe for coq au vin blanc is perfect for a relaxing Sunday night or to save aside for special occasions like birthdays, anniversaries, or date nights. Additionally, it’s ideal for dinners focused on holidays!
What You’ll Need For This Recipe
- Love the depth of flavor that dark meat adds to these chicken thighs. Because they have greater taste, bone-in or skin-on chicken thighs are essential in this recipe. Swoon, they’re cheap and have that crispy chicken skin.
- Spices and seasonings: parsley for a fragrant burst, smoked paprika, garlic powder, thyme, and salt/pepper.
- Bacon: Amen, bacon for eternity and ever. Let’s face it, bacon adds a little smokiness. We’ll use the rendered bacon oil to sauté the onions and mushrooms and to sear the chicken. It enhances the depth and taste even more!
- Butter: Toasted with a little butter.
- Onion: A traditional mainstay that adds a pleasant scent, yes.
- My choice of mushrooms for this chicken dish is shiitake mushrooms. But feel free to substitute your preferred kind of mushrooms! Yum, umami taste.
- Dijon mustard, Worcestershire sauce, and fresh garlic are flavoring agents.
- White wine: A decent dry white wine, such as sauvignon blanc, chardonnay, or pinot blanc, is the foundation of coq au vin blanc.
- Thick whipping cream: Adds an unparalleled degree of richness and combines with the wine to create a velvety, smooth creaminess aspect.
- Parmesan: The pan sauce and chef’s kiss are improved by freshly grated parmesan.
How To Make Chicken In White Wine:
- Sauté. Add the butter into the skillet. Add onion and sauté until softened, about 2-3 minutes. Then add the mushrooms, and cook until lightly golden brown, about 2-3 minutes. Add the garlic and continue cooking.
- Add flavors & simmer. Add the worcestershire and dijon mustard, and stir well to combine with the onion mixture. Add the white wine and bay leaves. Bring the skillet to a simmer for 5 minutes.
- Finish sauce & add chicken. Stir in the cream and parmesan cheese. Sprinkle the reserved bacon pieces into the skillet and return the seared chicken back into the pan along with any residual juices that have collected. Then remove from stovetop heat.
- Cook. Butter should be added to the skillet. Add the onion and cook for two to three minutes, or until softened. Add the mushrooms and sauté for 2 to 3 minutes, or until they are faintly golden brown. Cook after adding the garlic.
- Add flavorings and cook. Stir thoroughly to blend the Worcestershire and Dijon mustard with the onion mixture after adding them. Incorporate the bay leaves and white wine. Simmer the skillet for five minutes.
- When sauce is done, add chicken. Add the cream and cheese parmesan and stir. Return the seared chicken to the pan with any remaining juices that have gathered, then scatter the leftover bacon slices over the chicken. Remove from stovetop heat after that.
- Cook the chicken. After putting the pan in the oven, cover it, and cook for 25 to 30 minutes, or until an internal thermometer reads 165°F for doneness in the chicken.
- Assist. Sprinkle chopped parsley over the dish. Serve this coq au vin blanc straight away or with your preferred sides, such as crusty bread or mashed potatoes. Have fun!
Tips + Tricks & More For Recipe Success
- Chicken parts: Folks, only bone-in/skin-on chicken thighs were used in the testing of this dish. It’s what I suggest as written. Feel free to swap out and utilize different pieces of chicken if desired.
- Pancetta is a fantastic bacon replacement that works well.
- Varieties of mushrooms: You may substitute baby bella, white button, or cremini mushrooms in place of the shiitake mushrooms in this coq au vin blanc dish. or a mix of different mushrooms!
- Does this recipe require wine? Well, wine is one of the key ingredients. Coq au vin blanc, after all, is chicken cooked in white wine. But if you don’t drink alcohol or don’t have wine, you may leave this out completely and use chicken stock or broth in place of the wine. The pan sauce will have a distinct flavor character, but it will still be excellent.
- Another dairy-free heavy cream option? The pan sauce gains a rich, creamy texture with the use of heavy cream. This may work with coconut cream. Please note that heavy cream has been the sole ingredient used in this recipe’s testing; explore at your own risk. Tell us if you decide to try something different!
- Notes on the Oven vs. Stovetop: This dish is started on the stovetop and finished in the oven. On the burner, I find that the pan sauce evaporates or cooks down too rapidly. The stovetop to oven cooking approach is what I suggest since it lets the dish finish gently without affecting the pan sauce. It also keeps the bottom from getting too hot.
Serving Chicken In White Wine
Enjoy your life by serving this chicken in a white wine dish with mashed potatoes. Or serve with your preferred rice or steamed or roasted vegetables. Additionally, be sure to have some crusty bread on the side. I’m not lying when I say that the pan sauce is really delicious a piece of ripped bread just begs to soak up all that flavor!
More scrumptious main dishes for ya:
Creamy Chicken in White Wine Sauce
Even though it's suitable for company, this creamy white wine chicken is surprisingly simple to prepare on a weeknight! It makes a stunning yet easy dinner, and it's done in only thirty minutes.
Ingredients
- 6 bone-in/skin-on chicken thighs excess skin trimmed
- kosher salt & freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- 6 slices thick-cut bacon chopped into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 5 ounces shiitake mushrooms sliced- (or mushroom variety of choice!)
- 4 cloves of garlic minced or pressed
- 1 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
- 1 1/4 cups dry white wine such as sauvignon blanc
- 2 bay leaves
- 3/4 cup heavy whipping cream
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon freshly chopped parsley
Instructions
- Heat up and season the chicken. Preheat the oven to 350°F and place a rack in the center of the oven. Wet the chicken with paper towels and pat dry. Toss together the smoked paprika, garlic powder, dried thyme, and salt and pepper to taste in a small bowl. After seasoning the chicken with the spice combination, cover every surface of the chicken with the spices using your hands—or disposable gloves, if preferred. Next, put away.
- Settle the bacon. Place the chopped bacon in a large 11–12 inch oven-safe pan or braiser and heat it over medium-high heat. Cook until the bacon is crisp, stirring often. Next, remove the bacon with a slotted spoon and place it on a dish covered with paper towels, reserving the rendered bacon drippings in the skillet.
- Grill chicken. Skin-side down, put the chicken into the skillet. Allow the chicken to cook, unaltered, for two to three minutes, or until the skin has taken on a deep, golden sear. After that, turn the chicken over and let it sear for another one to two minutes. Keep in mind that the chicken won’t be done at this point. Place the chicken that has been seared on a fresh platter.
- Cook. After lowering the temperature to medium, add the butter to the skillet. When fully melted, include the onions. The onion should take two to three minutes to soften while stirring occasionally. Next, add the mushrooms and sauté, tossing and simmering with the onion for 2 to 3 minutes, or until the mushrooms are gently golden brown. Cook the garlic for a further one to two minutes, or until it’s lovely.
- Add flavorings and cook. In the middle of the skillet, make a small well and add the dijon mustard and Worcestershire sauce. Stir thoroughly to incorporate with the onion mixture. Using a wooden tool, swirl the white wine into the pan after adding the bay leaves and scraping out any particles that have gathered at the bottom. Simmer the skillet for five minutes.
- When sauce is done, add chicken. Add the cream and cheese parmesan and stir. Return the seared chicken to the pan with any remaining juices that have gathered, then scatter the leftover bacon slices over the chicken. Remove from stovetop heat after that.
- Cook the chicken. After putting the pan in the oven, cover it, and cook for 25 to 30 minutes, or until an internal thermometer reads 165°F for doneness in the chicken.
- Assist. Take the pan out of the oven, throw away the bay leaves, and sprinkle chopped parsley over the dish. Pour some sauce over the chicken and serve this coq au vin blanc as is, or, if you’d prefer, serve it with your favorite sides, such crusty bread and mashed potatoes. Have fun!