Coq au Vin Blanc

21 Reviews
95% would make this recipe again

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.

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Preparation : 15 min Cooking : 55 min
410 calories/serving


3 tbsp olive oil 45 mL
4 chicken legs, with back, skinless 1.2 kg
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
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 g
2 tbsp Cognac, or brandy 30 mL
4 tsp white flour (all purpose) 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 flour 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

per 1 serving (400 g)


% 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

Net Carbs

21 g


33 g

Vitamin A

72 %

Vitamin C

16 %


10 %


27 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 3 ½
Meat and Alternatives 3 ½
Fats 2

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21 Reviews (21 with rating only) 95% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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