The Perfect Coq Au Vin BLANC Recipe

Cooking is a dialogue with ingredients, a beautiful interplay of culture and emotion. Among the myriad classic dishes, French cuisine always captivates with its refined techniques and rich flavours. Today, let us step into the rustic kitchens of France and savour a dish brimming with warmth and aroma—French White Wine Braised Chicken, or Coq Au Vin Blanc. This dish is not merely a delight for the palate; it is a culinary journey that bridges tradition and innovation.

What is Coq Au Vin? How Does This Blanc Version Differ?

Coq Au Vin, as its name suggests, translates to "chicken braised in wine," a timeless dish hailing from the French countryside. Traditionally, Coq Au Vin is prepared with a rooster ("Coq"), its tougher meat requiring slow braising to transform into tender, succulent bites. The "Vin" refers to wine, typically red wine, which is simmered with onions, mushrooms, and bacon to create a deep, robust sauce with lingering flavours. However, this time, we are exploring a lighter, more refreshing rendition—Coq Au Vin Blanc. "Blanc" means white in French, and this version swaps red wine for white wine, incorporating fresh cream to lend a delicate, creamy note. Compared to the intensity of the red wine version, the white wine braised chicken offers a brighter, more delicate profile, with a gentle richness that makes it ideal for the whole family to enjoy, leaving a lasting impression.

Traditionally, Coq Au Vin is prepared with a rooster ("Coq"), its tougher meat requiring slow braising to transform into tender

Breaking Down a Whole Chicken: The Process and Its Benefits

To ensure the freshest and most complete use of ingredients, we will start with a whole chicken, breaking it down by hand to showcase the essence of French cooking. Breaking down a whole chicken may seem intricate, but it follows a clear method: begin with the legs, cutting along the seam between the leg and breast to easily separate the whole leg, taking care to preserve the precious "oyster" meat near the thigh; next, address the wings, removing the drumette along with the breast in one piece, creating what is known in French cuisine as a "Chicken Supreme"; then, carefully slice along the breastbone to remove the two breasts, ensuring to extract the V-shaped wishbone near the neck for easier handling; finally, reserve the carcass for making stock. The benefits of breaking down a whole chicken are manifold: firstly, it is more cost-effective, as purchasing a whole chicken is often more economical than buying individual legs or breasts; secondly, it allows for the full utilisation of every part, minimising waste and making the cooking process more meaningful and sustainable.

it is more cost-effective, as purchasing a whole chicken is often more economical than buying individual legs or breasts

Which Part of the Chicken Should Be Used for Coq Au Vin?

When preparing French braised chicken, selecting the right part of the chicken is crucial. Traditionally, Coq Au Vin relies on chicken legs, as their firmer texture and higher collagen content allow them to remain tender and juicy after prolonged braising, while fully absorbing the essence of the sauce, resulting in a richer flavour. Chicken breast, though tender, has less fat and can become dry if braised for too long, making it better suited for other cooking methods such as pan-frying or roasting. The wings, however, can be included based on personal preference, adding a pleasant chewiness and an extra layer of flavour to the dish.

Coq Au Vin relies on chicken legs, as their firmer texture and higher collagen content allow them to remain tender and juicy after prolonged braising.

What Sets BigBoy’s French Braised Chicken Apart?

While there are countless Coq Au Vin recipes in circulation, BigBoy’s version stands out for its meticulous attention to detail and its exceptionally rich flavour. The most distinctive feature lies in the preparation of the sauce: unlike many recipes that simply serve the dish straight from the pot after braising, BigBoy takes an extra step by removing the chicken and vegetables, straining the broth to remove excess foam and fat, and then carefully reducing the liquid, adding fresh cream and a touch of seasoning until the sauce achieves a silky, thickened consistency. This method not only intensifies the sauce’s depth and aroma but also elevates the overall refinement of the dish, ensuring that each bite is imbued with the sophistication and richness characteristic of French cuisine, tempting one to return for more.

The most distinctive feature of BigBoy's Coq Au Vin lies in the preparation of the sauce.

A successful Coq Au Vin Blanc is more than a combination of ingredients and techniques—it is a tribute to the artistry of French culinary tradition. From breaking down a whole chicken to slow braising and meticulously reducing the sauce, every step reflects a deep passion and care for the craft of cooking. As you savor this white wine braised chicken, the creamy richness and bright notes of white wine dance on your palate, transporting you to a cozy French countryside dining table. Let this dish be a starting point, inspiring us to continue exploring the boundless possibilities of culinary delights.

Watch the video below now! Scroll down for detailed written recipes and steps.

Ingredients

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Chicken Maryland	2 each
Bacon	50g
Mushroom	150g
Onion	1 each
Carrot	2 each
Plain Flour	1 tbsp
White Wine	200 ml
Chicken Stock	350 ml
Thickened Cream	60ml
Thyme	2 sprigs
Bay Leaf	1 pc
Parsley	1 sprig
Salt	to taste
Unsalted Butter	10g

Steps

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1.

Preheat oven 170°C.

2.

French the whole chicken. Cut the Maryland chicken in upper and lower thigh, separate thigh and drumstick.Remove knuckle from drumstick and French bone-as per demo. 

3.

Marinate chicken with bay leaf, thyme and white wine for 1 hour.

4.

Cut bacon into lardons. Cut onions into strips. Cut carrot into bite size.

5.

Remove the chicken from the marinade – keep the marination liquid. Pat dry the chicken. Season with salt. Dust chicken in flour.

6.

Add oil on a medium heat & sear chicken until golden in colour, remove & set aside.

7.

Using the same pan, add bacon to render the fat. Add onions and cook until softened.

8.

Stir in mushrooms. Then add the wine, cook until reduced by half.

9.

Add chicken stock. Return chicken into the pan. Bring to boil and then transfer to the oven to braise for 40 mins. After 20 mins add carrots to chicken and cook until tender.

10.

When finish braising, strain the sauce into a pot. Finish with cream and butter, season with salt, cook sauce to thicken consistency.

11.

Add chopped parsley and ready to plate.

法式白酒燉雞 Coq Au Vin Blanc