Coq au vin blanc

I always used to make coq au vin with red wine but I find this white wine version more elegant and it doesn’t overpower the delicate flavour of the chicken. The sauce is so delicious that you could make it separately and add chopped leftover cold chicken just to ring the changes. Serve it with fluffy mounds of buttery mash for a perfectly delicious French bistro classic supper. 

coq au vin

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Meat main courses, Recipes and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Coq au vin blanc

  1. Looks delicious. I never cared for the funny purple color the red wine turns the outside of there chicken.

  2. This is a nice twist on the classic, and it sounds delicious. I’m going to give this a try!

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