Coq au Vin Blanc

Coq au Vin Blanc


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About this recipe: A simple, yet delicious version of coq au vin. Chicken is simmered with bacon, onion and pepper in a herbed white wine. Enjoy with potatoes, rice or pasta.


Serves: 4 

  • olive oil for frying
  • 1/2 onion, diced
  • 2 rashers back bacon, diced
  • 500g skinless, boneless, chicken breast fillets, diced
  • 2 carrots, diced
  • 1 red or yellow pepper, diced
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 (750ml) bottle dry white wine
  • salt and pepper to taste
  • Worcestershire sauce as needed

Prep:25min  ›  Cook:1hr5min  ›  Ready in:1hr30min 

  1. Heat oil in a large frying pan and saute the garlic until fragrant.
  2. Add onions and saute until translucent. Stir in the bacon and chicken and brown.
  3. Add the carrots, pepper, rosemary, thyme and marjoram. Saute until the vegetables soften.
  4. Stir in the wine and bring to the boil. Let boil for 2-3 minutes, then cover with a lid.
  5. Reduce the heat to low and simmer for at least 45 minutes. Season with salt, pepper and Worcestershire sauce before serving. NOTE: The longer you cook this dish, the better it tastes.

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