Coq au Vin Blanc – Creamy Chicken in White Wine Sauce and Tarragon
Coq au vin blanc (chicken in white wine sauce) is a healthy, satisfying, wholesome meal your whole family will enjoy. Slow-cooked in simple ingredients like bone broth and bay leaves and coated with a savory mushroom and white wine sauce, this coq au vin blanc delivers big on flavor.
What to Serve With Coq au Vin Blanc
We’ve paired this coq au vin blanc with tender cooked carrots, which all go into the slow cooker at the same time. This helps save on clean-up and prep time. You could also roast some asparagus, potatoes, and any other root vegetable to create a complete feast.
How to Make Chicken in White Wine Sauce in 6 Easy Steps
With this slow cooker coq au vin blanc recipe, you only need 14 simple ingredients, 15 minutes of prep time, and some patience while it cooks to tender, flavorful perfection.
The first step is to make the savory mushroom and white wine sauce, by sautéing mushrooms with garlic, thyme, onions, salt, and white wine.
Then you’ll transfer the mixture to the slow cooker and combine with chicken bone broth, carrots, and bay leaves.
The third step is to season the chicken with salt and pepper and add it to the slow cooker.
Now it’s time to set it and forget it for about 4-5 hours, until chicken is tender and juicy.
Transfer the chicken and carrots to a serving plate and cover loosely with foil.
Remove bay leaves and fat from the remaining sauce in the slow cooker and transfer to a saucepan to simmer. To thicken the sauce, stir in two tablespoons of cornstarch dissolved in water. Stir constantly until the sauce thickens, adding the cream and tarragon. When thoroughly combined, pour over chicken and carrots and serve.
Coq au Vin Blanc
This slow cooker coq au vin blanc is flavorful, rich, and healthy. Just 6 easy steps, 14 simple ingredients, and 15 minutes of prep. Perfect for Sunday’s dinner.
- 2 tablespoons extra-virgin olive oil
- 1 pound button mushrooms halved if small or quartered if large
- 2 medium onions finely chopped
- 4 teaspoons minced garlic
- 2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 3/4 cups dry white wine
- 1 1/2 cups Kettle & Fire Chicken Bone Broth
- 1 pound carrots peeled and cut into 1-inch pieces
- 2 bay leaves
- 2 tablespoons cornstarch
- 4 pounds bone-in chicken pieces (split breasts or thighs), skin removed
- 1 cup heavy cream
- 1/4 cup minced fresh tarragon leaves
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onions, garlic, thyme, and a pinch of salt. Cover and cook, stirring often until the mushrooms have released their liquid, about 8-10 minutes.
Uncover skillet and continue to cook for a couple more minutes. Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes.
Transfer the mixture to a slow cooker and stir in chicken bone broth, carrots, and bay leaves until evenly combined.
Season the chicken with salt and pepper, and nestle it into the slow cooker. Cover and cook on low for 4-5 hours or until the chicken is tender and thoroughly cooked through.
Transfer the chicken and carrots to a serving platter and tent loosely with foil. Remove fat from the cooking liquid with a spoon. Remove bay leaves.
Transfer the cooking sauce to a saucepan and simmer. Stir in 2 tablespoons cornstarch dissolved in 1/4 cup water. Keep stirring and the sauce will thicken; then add the cream and tarragon.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook