Vin blanc coq au vin

This article has not been rated yet.


25 min


5 to 6 servings

* PLUS Cooking time: 120 minutes


  • 2 kg whole chicken
  • 1 tbsp vegetable oil
  • 2 carrots
  • 1 onion
  • 250 g shiitake, button or oyster mushrooms
  • 2 garlic cloves , minced
  • 3 tbsp flour
  • 2 cups good-quality dry white wine
  • 1 tsp dried thyme leaves
  • 1/2 tsp fresh-ground black pepper
  • 1/4 tsp salt
  • 1 bay leaf
  • 3 green onions , thinly sliced


  • Cut chicken into 10 pieces. Discard back and neck. Heat vegetable oil in a wide saucepan set over medium heat. When oil is hot, brown chicken in several batches. Do not overcrowd pan. When chicken is golden on both sides, transfer to a bowl. Remove most of fat from pan and save.
  • Slice carrots, onion and mushrooms into bite-size pieces. Add carrots and onion to pan. Stir to coat with remaining fat. Add mushrooms and garlic. Cook, stirring often, for 3 minutes or until onion begins to soften. Set aside vegetables with chicken.
  • Add 1-1/2 tablespoons (22 mL) of reserved fat to pan. Add flour and stir constantly, scraping pan bottom gently. Stir until flour is golden, about 2 minutes. Then gradually whisk in wine. Add chicken, vegetables, seasonings and bay leaf. Bring to a boil. Then reduce heat and simmer gently for 1 hour, stirring occasionally, until chicken is cooked through. Just before serving, sprinkle with green onions. Stew will keep well, covered and refrigerated, for at least 2 days. It also freezes well.

Nutrition (per serving)

  • Calories
  • 436,
  • Protein
  • 38.1 g,
  • Carbohydrates
  • 9.8 g,
  • Fat
  • 21 g,
  • Fibre
  • 0.4 g,

Use chardonnay in the recipe then sip it, well chilled, with the chicken, and perhaps wild rice and asparagus.