This chicken in white wine sauce is one of my favorite one-pan recipes to make when I’m craving a comforting, flavorful dish. The meal is so easy to whip up and can be ready in under an hour.
Chicken in White Wine Sauce
The French name for this dish is coq au vin blanc, the sister dish to classic coq au vin. Classic coq au vin is made with a red wine sauce, whereas this one is made with a white wine sauce.
The dish can be made with or without cream, but it’s just dreamier with the cream.
While coq au vin is typically made with mushrooms, I tend to make this chicken in white wine sauce with carrots. It’s not that the mushrooms aren’t delicious, I just find that more often than not, I’ll have carrots stocked in my fridge rather than mushrooms.
The Base for the Sauce
You’d be surprised at what some bacon can do for a dish like this. A couple of slices, chopped up and fried to a crisp will create the perfect starter for this recipe.
The chicken is then browned in this bacon fat and set aside until later use. A mix of diced onion and garlic gets sautéed before a splash of white wine is added to help deglaze the pan and scrape up all those glorious bacon bits.
That’s really as fancy as the base for this sauce gets, but after you taste it, you’d think the ingredient list would have been a whole lot longer.
For this chicken in white wine sauce, you’ll want to use a very crisp, dry white wine. It tends to produce the best result.
Contrary to some people’s opinion, you don’t have to use an expensive bottle of wine for dishes like this. That said, I like to choose something decent that I can happily drink afterwards with the dish as well.
My personal favorite for this recipe is a sauvignon blanc.
Once the pan has been deglazed, the chicken is added back into the pan, along with the carrots/mushrooms, and a good dose of white wine.
This mixture simmers away for about 35 minutes until heavy cream is added. Mmm, this is where the goodness happens.
The cream is added and the mixture is left to simmer and bubble for another 10 minutes. The sauce will reduce and become thick and luscious.
Perfect for dipping crusty French bread in. A sprinkle of fresh chopped parsley is the finishing touch before you can dig in. Now that’s what I call a fantastic dinner!
Chicken in White Wine Sauce
A delicious one-pan dinner made of chicken cooked in a creamy, white wine sauce.
- 6 pieces of chicken skin-on bone-in, either thighs or drumsticks or a mix
- 2 strips bacon roughly chopped
- 1 onion diced
- 4 cloves of garlic sliced
- 1 carrot sliced
- 1/2 a bottle white wine
- 3/4 cup heavy cream (180 ml)
- parsley for garnish
- 2 tbsp olive oil (30 ml)
- French bread to serve with
Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
To a cast iron pan, add the chopped bacon. Cook until the bacon is crisp. Remove the bacon from the pan using a slotted spoon. Add a tablespoon of olive oil. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
Remove the lid from the pan and add in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.