Coq au Vin Blanc is a beautifully comforting twist on the classic French favourite, where tender chicken is gently braised in white wine, aromatic herbs, and a rich, flavourful stock. This version brings a lighter, more delicate profile, with smoky bacon, sweet leeks, and earthy mushrooms creating layers of depth in every bite. Slow-simmered to perfection, the dish delivers a silky, savoury sauce that pairs effortlessly with creamy mashed potatoes.
Ingredients
180g smoked bacon lardons
5-6 chicken legs
2 shallots, sliced
1 large leek, thickly sliced
125g mushrooms, cut in halves
4 cloves garlic, minced
500ml white wine (Chardonnay / Pinot Grigio / Sauvignon Blanc)
250ml Carol’s Stock Market Chicken Stock
6-8 sprigs fresh thyme
2-3 sprigs fresh rosemary
½ tsp dried tarragon
1 tbsp Dijon mustard
Salt & pepper
Serves
4-6
Method
Heat a large Dutch oven over medium high heat with a light drizzle of olive oil. Once hot, add the bacon and cook until the crisp and the fat has rendered. Remove bacon with a slotted spoon and transfer to a plate lined with paper towel and set aside.
Season the chicken leg pieces with salt and pepper then arrange skin side down in the hot pan and cook until the skin is golden brown, about 4-5 minutes, then turn pieces over and brown the other side for another 4-5 minutes. Transfer browned chicken to a plate and set aside.
Reduce temperature to medium and allow pot to cool slightly before adding the sliced shallots and leek. Cook, stirring occasionally, until the leeks have taken some colour and the shallots are tender, then add the mushrooms and cook for another 4-5 minutes.
Finally, add the garlic and cook until fragrant, about 30 seconds.
Stir in the white wine and chicken stock and season lightly with a bit of salt and pepper.
Bring to a boil over medium high heat, then return the chicken pieces to the pot, skin-side up, along with the cooked bacon, thyme, rosemary and tarragon.
Reduce heat to medium low, cover the pot with its lid and leave to gently simmer for 1 hour.
After the hour, remove the lid and simmer for another 30-40 minutes to reduce the liquid.
Discard any herb stalks then add the Dijon mustard and stir in. Taste and add more salt and pepper if needed.
Serve chicken legs whole or shredded off the bone with the delicious sauce and veggies over mashed potato.
