One Skillet Coq Au Vin Blanc

A picture of coq au vin which includes chicken thighs, carrots, mushrooms, and rosemary sprigs cooking in a skillet with a white wine sauce.

One Skillet Coq Au Vin Blanc

In certain ways, this recipe is my origin story, of course, minus the movie deals with Disney.  I was watching the movie “Julie & Julia”, which lead me to Julia Child’s Coq Au Vin recipe from her book, “The Art of French Cooking.” Interestingly, Julia’s book was actually the first cookbook I ever purchased for my budding passion for cooking. I wondered about making all kinds of recipes from her book, which included everything from mushroom sauces to learning how to debone a duck.

Hilariously, I have yet to make even one of her recipes in its original form. I considered making Julia Child’s Coq Au Vin and then read the part where you, “avert your face and ignite the bourbon.” One vision of singed eyebrows and I backed out like a coward. But that didn’t keep me from creating my version of the recipe – One Skillet Coq Au Vin Blanc!

A picture of mushrooms and carrots cooking in a pan.

My version of the classic Coq Au Vin.

I did borrow components from Julia Child’s original recipe to make my One Skillet Coq Au Vin Blanc recipe. Ultimately, I chose to swap out the red wine for white to pair with the weather change. This Coq Au Vin Blanc does a great job of feeling a little Spring-ish with its freshly chopped carrots, mushrooms, and a healthy dose of white wine. I hoped to make things feel cozier (how is it not summer yet?!?) with some cast iron roasted chicken thighs. Then my favorite secret ingredient – vinegar. A splash of vinegar gives the sauce an otherworldly tang that I am just in LOVE with.

Why I love the One Skillet Coq Au Vin Blanc Recipe.

I would also like to brag about how easy the One Skillet Coq Au Vin Blanc is to put together. It just requires a cast iron pan (or other oven-proof skillet) and this recipe is surprisingly quick to make. Best of all, it will totally make you look cool in front of your cool friends without needing to try all that hard. Pair this One Skillet Coq Au Vin Blanc with some crusty bread and they’ll be calling you “chef” in no time!

 

A picture of coq au vin cooking in a skillet.

Please, please make this one! I’m getting hungry for it again even as I type this. Just so you know, I’m on Instagram, Twitter, Facebook, and Pinterest!

Also, try out my Instant Pot Zuppa Toscana recipe!

If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.

One Skillet Coq Au Vin Blanc

A simpler white wine take on the classic Julia Child Coq Au Vin recipe.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine French
Servings 4 people

Equipment

  • 1 Cast Iron Skillet (or any skillet that can be in the oven)

Ingredients
  

For the Coq Au Vin:

  • 4-6 Chicken thighs
  • 4 strips regular or turkey bacon
  • 1 tbsp Flour
  • 1/2 Onion (diced)
  • 16 oz Whole Bella Mushrooms (halved)
  • 1/2 lbs Carrots (peeled and diced)
  • 1 - 1 1/2 cups White Wine (I like a full-bodied Sav Blanc)
  • 1/4 cup Vinegar
  • 1 1/2 tsp Parsley (Dry)
  • 1/2 tsp Oregano (Dry)
  • 2 sprigs Rosemary (Plus extra for garnish)
  • 1 tsp Salt (plus extra, to taste)
  • Red Pepper Flakes (optional)
  • Awesome bread (for serving)

Instructions
 

For the Coq Au Vin

  • Preheat the oven to 400 degrees F.
  • First, get the cast iron skillet nice and hot and add the bacon. Fry up the bacon to your desired doneness and remove to a plate and roughly chop the strips.
  • Next, place the chicken thighs on the skillet. Dust a little salt on each side and pan-fry each side for 5 minutes. We're looking for a sear on each side for now (they'll cook through in the oven later). Once seared, remove to a plate as well.
  • Now, let's saute your carrots, mushrooms, and onions. I like to add them into the pan in that order. I prefer giving a little space for each ingredient to cook before adding the next. Make sure they are getting some good, brown bits in the pan and the carrots are soft. This should take about 10 minutes.
  • Add the vinegar, white wine, oregano, parsley, rosemary, salt (1 tsp), and red pepper flakes (if desired).
  • Stir the mixture, then nestle the chicken thighs back into the pan. Add the bacon.
  • Place the skillet into the oven. Now let it cook for 30 minutes.
  • In the last 5 minutes, pull the whole thing out of the oven and dust the flour over the chicken and sauce, and stir to incorporate. (Don't drop all the flour in clumps. The flour will turn into lumps and it will turn into a gross sauce situation.) I like to flip the thighs over in the sauce a bit to spread the flour throughout the mixture. This will help to thicken the sauce.
  • Pop it back in the oven for the last 5 minutes, or until the chicken is cooked through. (Check with a meat thermometer or cut it open to check for pinkness)
  • Finally, remove the rosemary, adjust the salt to taste, and serve up with some crusty bread!!

Notes

  • While I recommend a sauvignon blanc for the white wine, I would say that most white wines would work in this recipe. Be sure to avoid a sweet variety like moscato - I have not tried it with moscato, but I imagine that it would add a distinct sweetness to the dish.
Keyword Carrots, Chicken, coq au vin, French, Mushrooms, White Wine, Wine
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