Coq au Vin Blanc
This lighter take on the French classic is rich in flavor yet nourishing enough for an everyday dinner. Tender chicken thighs simmer with leeks, mushrooms, and carrots in a white wine broth that feels both elegant and comforting. A touch of Dijon and lemon brings brightness while optional Greek yogurt adds creaminess. Perfect for a cozy night in or to impress guests without the heaviness of traditional coq au vin.
Ingredients
Protein and Vegetables
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8 boneless, skinless chicken thighs (or bone-in for more flavor)
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2 tbsp olive oil
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1 large leek (white and light green parts), thinly sliced
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1 large yellow onion, chopped
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3–4 carrots, sliced into rounds
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3–4 celery stalks, chopped
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12 oz mushrooms (cremini or white), halved or quartered
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3 cloves garlic, minced
Liquids and Herbs
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1 ½ cups dry white wine (Sauvignon Blanc or Pinot Grigio)
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1 ½ cups low-sodium chicken broth
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2 tsp Dijon mustard
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1 tbsp lemon juice or white wine vinegar
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3–4 sprigs fresh thyme
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1 bay leaf
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Salt and black pepper, to taste
Optional Finish
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â…“ cup plain Greek yogurt or light sour cream
Directions
Brown the chicken
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Heat 1 tbsp olive oil in a Dutch oven or deep skillet over medium-high heat.
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Season chicken with salt and pepper. Brown on both sides, about 3–4 minutes per side.
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Remove chicken and set aside.
Sauté the vegetables
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Add the remaining 1 tbsp olive oil.
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Stir in the leek, onion, carrots, and celery. Cook 5–6 minutes until softened.
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Add the garlic and mushrooms. Cook 3–4 minutes more.
Deglaze the pan
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Pour in the white wine, scraping up any browned bits from the bottom.
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Simmer for 3–4 minutes to reduce slightly.
Simmer the chicken
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Return chicken to the pot.
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Add the broth, Dijon mustard, thyme sprigs, and bay leaf.
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Bring to a gentle simmer, cover, and cook for 25–30 minutes until the chicken is very tender.
Finish the dish
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Remove bay leaf and thyme sprigs.
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Stir in lemon juice. For extra creaminess, mix in Greek yogurt or sour cream off the heat.
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Taste and adjust seasoning with salt and black pepper.
Serve
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Pair with mashed cauliflower, potatoes, whole grain egg noodles, roasted root veggies, or a side of crusty bread to soak up the flavorful broth.