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Coq au Vin Blanc with Mushrooms, Pearl Onions & Bacon

Coq au Vin Blanc is a refined variation of the traditional French country classic. It replaces the robust red wine base with a lighter, aromatic dry white wine—offering a delicate yet richly layered flavor profile. This comforting stew features tender, braised chicken pieces gently simmered with an ensemble of pearl onions, meaty mushrooms, smoky bacon lardons, and sweet aromatic vegetables. The infusion of rosemary, thyme, and star anise lends depth and elegance. Slow oven-braising transforms humble ingredients into a dish worthy of celebration. Ideal for an intimate dinner or an elevated weekend meal, this dish exemplifies rustic French cuisine with finesse. Serve it with crusty bread or creamy mashed potatoes to fully enjoy the velvety, wine-kissed sauce.

Dinner | French | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Chicken Stew | Dutch Oven | Oven | Bacon | Chicken | Mushroom | Pearl Onion | Baking | Sautéing | Searing | Simmering | Stewing | Comfort Food | Weekend | Overnight | Slow
Time to complete

Prep

30min

Cook

2h 30min

Wait

30min

Total

3h 30min

Ingredients (Makes 6 to 8 portions)

Ingredients

  • 1 lb (450 g) mixed fresh mushrooms (e.g., beech, oyster, shiitake), trimmed and cut into 5 cm (2-inch) pieces
  • 1 tsp dried thyme
  • 1/4 cup (60 ml) dry vermouth
  • 3 cups (720 ml) dry white wine (e.g., Chardonnay)
  • 1 cup (240 ml) chicken stock
  • 2 fresh rosemary sprigs
  • 2 fresh thyme sprigs
  • 2 dried bay leaves
  • 1 whole star anise
  • 1 tbsp all-purpose flour
  • 2 whole chickens (1.4–1.8 kg each) or 6 lb (2.7 kg) of bone-in, skin-on chicken thighs, breasts, and/or legs
  • 3 tsp kosher salt, divided
  • 2 tbsp olive oil
  • 1/2 cup (75 g) bacon lardons or pancetta, chopped
  • 1 cup (150 g) frozen pearl onions, thawed
  • 4 garlic cloves, thinly sliced
  • 2 tbsp granulated sugar
  • 1/2 cup (115 g) unsalted butter, plus 1 tbsp (14 g), softened and divided
  • 4 celery stalks (about 1 cup / 120 g), chopped
  • 3 carrots (about 1 cup / 120 g), peeled and chopped

For Serving/Garnishing

  • Chopped fresh flat-leaf parsley
Nutrition Information (per 100g)
  • Calories: 160
  • Fat: 9.8
  • Protein: 12.5
  • Carbohydrates: 4.2
  • Fiber: 1.1
Directions

Prepare the Chicken

  • 1. Preheat oven to 350°F (175°C). If using whole chickens, butcher into skin-on, bone-in pieces (thighs, breasts, wings, legs), removing the backbone. Pat chicken dry and season all over with 2 tsp salt. Set aside.

Brown the Chicken & Sauté Aromatics

  • 2. In a large Dutch oven, heat olive oil over medium-high heat. Working in batches, sear chicken skin-side down until golden, 6–8 minutes per batch. Remove and set aside. Reduce heat to medium and add bacon. Cook until crisp, about 3 minutes. Add pearl onions and garlic, sautéing 2–3 minutes. Sprinkle sugar over mixture and add 1/2 cup (115 g) butter, stirring to melt.

Build the Base

  • 3. Add chopped celery and carrots. Sauté 3 minutes until beginning to soften. Stir in mushrooms and dried thyme; cook until mushrooms release moisture and soften, about 3 minutes. Deglaze with vermouth, scraping up any fond from the bottom of the pot.

Braise the Chicken

  • 4. Add white wine, chicken stock, rosemary, fresh thyme, bay leaves, star anise, and remaining 1 tsp salt. Return chicken pieces to the pot, nestling them into the broth. In a small bowl, mash the flour into the remaining 1 tbsp butter to form a beurre manié, then stir it into the pot. Bring to a gentle simmer.

Oven Cooking

  • 5. Transfer Dutch oven to preheated oven. Bake uncovered for 2 hours, turning the chicken occasionally, until meat is tender and sauce is lightly thickened.

Rest and Serve

  • 6. Remove from oven and let rest 30 minutes. Skim fat if desired. Garnish with fresh parsley and serve warm with crusty bread or mashed potatoes.
Cookix's Secrets

Flavor Development

  • Deglazing with vermouth adds complexity—don’t skip this step; it lifts caramelized bits (fond) for added depth.

Flavor Twists

  • Infuse with a splash of lemon juice and zest for brightness, or substitute rosemary with tarragon for a more floral profile.

Health-Conscious Version

  • Use skinless chicken pieces and reduce butter to cut saturated fats.

Ingredient Preparation

  • Ensure chicken is patted completely dry before searing for optimal browning and flavor.

Ingredient Substitutions

  • Use shallots in place of pearl onions, or smoked turkey bacon for a lighter alternative.

Serving Suggestions

  • Serve with rustic bread or pommes purée to soak up the sauce.

Vegetarian Adaptation

  • Swap chicken with large seared oyster mushrooms and use vegetable stock to create a hearty mushroom stew.