Weeknight Coq Au Vin (Blanc)

Lately, I’ve been listening to My Life in France by Julia Child, and of course, it inspired me to try some French recipes. Julia’s love for French cookery is contagious, and I was inspired to make Coq au Vin—but I didn’t have hours to braise a whole chicken, nor did I want to.

So, I created an easier, faster version of Coq au Vin Blanc using boneless, skinless chicken thighs and a few shortcuts to get that rich flavor in under an hour. I also opted for white wine instead of red—my husband doesn’t drink, and I found that white wine gave the dish a more subtle, balanced flavor that still felt wonderfully cozy.

Why You’ll Love This Recipe

• Done in Under an Hour – A weeknight-friendly version of a French classic.

• No Cognac Needed – Simple ingredients, big flavor.

• Uses Bacon Fat & Store-Bought Bacon Crumbles – Because we love a good shortcut.

• Boneless, Skinless Chicken Thighs – Faster cooking, tender results.

Coq Au Vin (Blanc)

Ingredients

• 1.5 lbs boneless, skinless chicken thighs

• Salt & pepper, to taste

• 1 tbsp bacon fat (or butter/olive oil)

• ¼ cup store-bought bacon crumbles

• 2 carrots, sliced

• 1 small onion or 2 shallots, diced

• 3 cloves garlic, minced

• 1 tbsp tomato paste

• 1 cup dry white wine (such as Sauvignon Blanc or Chardonnay)

• 1 cup chicken broth

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 bay leaf

• 8 oz mushrooms, sliced

Instructions

1. Sear the Chicken Heat the bacon fat in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then sear for 2-3 minutes per side, just until lightly golden. Remove and set aside.

2. Sauté the Aromatics In the same pan, add the carrots and onions. Sauté for 5 minutes until softened. Stir in the garlic and tomato paste, cooking for another 30 seconds.

3. Deglaze & Simmer Pour in the white wine, scraping up any browned bits from the bottom of the pan. Add chicken broth, thyme, bay leaf, and bacon crumbles. Bring to a simmer.

4. Finish Cooking Nestle the chicken back into the pan. Cover and let simmer on low for 20 minutes, until the chicken is tender and the sauce has thickened. Add the mushrooms in the last 5 minutes of cooking.

5. Make the Roux In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Stir the roux into the Coq au Vin to thicken the sauce even more!

6. Serve & Enjoy Remove the bay leaf, taste for seasoning, and serve hot over mashed potatoes, rice, or with crusty bread. Sprinkle flat leaf parsley for garnish.

What Makes This Version Special?

This Coq au Vin Blanc delivers all the rich, comforting flavors of the classic dish, but in a fraction of the time. Using bacon fat adds richness, store-bought bacon crumbles keep things easy, and boneless, skinless chicken thighs cook faster without losing tenderness.

Bon appetit!