Mom’s Coq Au Vin Blanc | DonalSkehan.com
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Mom’s Coq Au Vin Blanc

December 02

My Mam’s Coq au Vin Blanc was a regular winter dish in my house when we were growing up. I have distinct memories of it steaming up the kitchen windows while we did our homework on the kitchen table. It’s a wonderfully warming meal, perfect for cold evenings. Chicken joints such as thighs and legs are often far cheaper to buy than chicken breasts, and meat cooked on the bone always seems to have more flavour.

  • serves Serves 4
  • time 1 hr 15 mins


  1. 1. Heat the oil in a large heavy based casserole pan over a medium, high heat. Season the chicken legs and place in the pan, brown on all sides until they are a golden colour. This will take about 8 minutes. Remove and set aside on a plate.
  2. 2. Reduce the heat slightly and add the butter. When it begins to foam, add the bacon and fry until just crisp. Add the garlic and onion and fry for 3–4 minutes. Add the mushrooms and cook for a further 3 minutes.
  3. 3. Return the chicken to the pan along with the thyme and pour in the white wine. Bring to the boil and simmer over a low heat for 45–50 minutes or until the chicken is cooked all the way through.
  4. 4. When the chicken is cooked stir through the cream. Simmer to reduce, for about 5 minutes or until the sauce has become a little thicker.
  5. 5. Add a good pinch of sea salt and black pepper and simmer for a further.
  6. 6. Scatter the parsley over and serve it at the table alongside the baby potatoes, peas and green beans.

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1 tbsp olive oil

4 chicken legs

25g butter

150g bacon or pancetta pieces

2 garlic cloves, peeled and chopped

1 large onion, peeled and chopped

400g mushrooms, sliced into quarters

2 fresh thyme sprigs

450ml white wine 

250ml cream

Large handful flat leaf parsley, roughly chopped  

250g green beans, steamed 

200g cooked peas

500g baby potatoes, steamed 

Sea salt and ground black pepper