Coq au Vin Blanc

Coq au Vin Blanc

Chicken, artichokes, and baby carrots cooked with white wine.

A sophisticated, yet kid-friendly dish, that can be made ahead and any left-over can be frozen, ... if there are any.

4 servings
Preparation 15 min
Cooking 55 min

410 calories per serving 


3 tbsp olive oil   45 mL
4 chicken legs, with back, skinless   1.2 kg
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 shallots, finely chopped   80 g
4 cloves garlic, minced    
1 3/4 tsp herbes de Provence   1 g
1 1/2 cup white wine   375 mL
1/2 cup chicken broth   125 mL
8 baby carrots, cut into pieces   240 g
24 pearl onions, peeled   300 g
1 can (398 mL size) artichoke hearts   6 units
2 tbsp Dijon mustard   30 mL
2 tbsp Cognac, or brandy   30 mL
4 tsp cornstarch   10 g
4 tsp butter, unsalted, softened   18 g

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Heat the oil in a large pan or in a Dutch oven over medium-high heat. Working in batches, add the chicken pieces and sauté thoroughly on each side until they are golden-coloured, about 10 min. Season with salt and pepper, then transfer the pieces to a plate and keep them warm.
  2. Add the shallots and garlic to the pan then sauté until softened, 2-3 min. Add some additional oil if necessary. Add the herbs and cook one more minute, with stirring. Pour in the wine and broth, then stir and scrape the bottom of the pan thoroughly. Put the chicken back into the pan, cover and simmer, basting occasionally with the pan juices, until the meat is nearly tender, 25 to 30 min.
  3. Add the carrots, pearl onions, and artichokes, tucking them in and around the chicken pieces. Add salt and pepper to taste. Continue cooking, covered, until the vegetables are tender, 15 to 20 min.
  4. Using a slotted spoon, move the chicken and vegetables to a platter then keep warm. Whisk the mustard and Cognac into the remaining cooking juices, then bring to a boil.
  5. Put the cornstarch in a small cup, then knead the butter into it until they are well combined to make a beurre manié. Whisk the beurre manié slowly, a half-teaspoon at a time into the sauce to slightly thicken it. Adjust the seasoning. Return the chicken and vegetables to the pan and stir to coat them with the sauce. Serve immediately on the warmed plates.

Nutrition Facts Table

Nutrition Facts

per 1 serving (400g)


% DV*

* DV = Daily Value




19 g

30 %

Saturated 5 g
+ Trans 0.1 g

26 %


100 mg


680 mg

28 %


27 g

9 %


6 g

23 %


7 g


33 g

Vitamin A

70 %

Vitamin C

15 %


10 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Added Sugar, Trans Fat
Low :
Calories, Saturated Fat
Source of :
Calcium, Copper, Manganese, Vitamin B1, Vitamin C
Good source of :
Fibre, Folacin, Magnesium, Pantothenic Acid, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Excellent source of :
Iron, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B6, Zinc

More info

This recipe is in the following categories: Poultry | Main courses/Entrées | Diabetes-friendly | High Fibre | High Iron | Low Calorie | Low Saturated Fat | Braise/Stew | French

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