You can always peel the skin off later if you’re not a fan of chicken skin. That way you can brown the chicken or beef and get incredible flavor. Whenever you’re making a stew, it’s best to use poultry or meat with the skin on. You’ll just want to use chicken with skin on. You can use any cut of chicken that you prefer. The chicken is browned in this bacon fat and set aside until it’s added again later for further cooking. While a white cream sauce has the luxe richness of cream, the crisp bacon helps add a savory punch of flavor. A couple of slices, chopped up and fried to a crisp will create the perfect starter for this recipe. You’d be surprised at what bacon can do for a dish like this. Those ingredients include a classic French staple: bacon! Similar to how beef bourguignon is started, this chicken in white wine sauce recipe begins with browning some bacon. The poached chicken in white wine sauce absorbs all the scrumptious flavor from the creamy white wine sauce and the ingredients in that sauce. The delicious flavor of this dish is largely derived from the white wine cream sauce that the chicken is essentially bathed in. It’s not that the mushrooms aren’t delicious, I just find that more often than not, I’ll have carrots stocked in my fridge rather than mushrooms. While coq au vin is typically made with mushrooms, I tend to make this chicken in white wine sauce with carrots. The dish can be made with or without cream, but it’s just dreamier with the cream.Īs Julia Child says, “If you’re afraid of butter, use cream.”
Classic coq au vin is made with a red wine sauce, whereas this one is made with a white wine sauce. The French name for this dish is coq au vin blanc, the sister dish to classic coq au vin. The meal is so easy to whip up and can be ready in under an hour. This classic French chicken in white wine sauce is one of my favorite one-pan recipes to make when I’m craving a comforting, flavorful dish.
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