5 from 1 vote

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.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Author Sharon Chen


  • 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


  1. 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.

  2. 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.

  3. Transfer the mixture to a slow cooker and stir in chicken bone broth, carrots, and bay leaves until evenly combined.

  4. 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.

  5. 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.

  6. 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.