Easy Coq au Vin Blanc

(Chicken Braised in White Wine) 

This is such an easy recipe - and soooo tasty! The patience is the hardest part of it - simply braise the chicken for a long time - and then a little longer. An hours-long wine soak - what's not to love?!

Preparation Time: 15 minutes

Cook Time: 2-2.5 hours

Yield: 4-5 portions


1 KOL Foods 4lb Chicken, cut into portions (This recipe works well with our Heritage Chicken!)

3 medium onions, finely chopped

1/2 lb KOL Foods Beef Bacon, in 1/2 inch pieces

1/2 lb mushrooms (white, button or mini-portobellos)

2 cups (2/3 bottle) of white wine (something neutral like a Chardonnay or a Pinot Blanc)

2 cups water

15 pearl onions (or 2 medium onions, coarsely chopped)

1 Tbsp Oil



1 Tbsp flour (or other thickening agent)


Heat oil in a thick-bottomed pot on a high flame, and brown the chicken on all sides.

Remove the chicken from the pot and fry the onions until cooked.

Add the chicken back in, lightly salt and pepper, then add the wine and then water until the chicken is almost completely covered. Cook on low heat for an hour and a quarter.

In a skillet, saute the mushrooms. Add the mushrooms and beef bacon to the chicken, and let cook for half an hour. Add the pearl onions, let cook again for half an hour, or until the chicken is completely tender when poked with a fork.

In a cup, add a little water to the flour and stir into a slurry. Add slowly to the pot, stir and let cook for 3-5 minutes, until the sauce is thickened.

Serve with mashed potatoes. And wine, of course!