The sister of the famous chicken dish: coq au vin blanc. Bright, fresh flavors and incredibly tasty. The added herbs and vegetables give it depth and character.
This recipe is a lighter variation of the classic coq au vin, using white wine instead of red. I add bacon, pearl onions, sun-dried tomatoes and a touch of tomato paste to amplify the savory flavors. The long, gentle braise makes the chicken fall off the bone. Serve with roasted potatoes or a green salad for a simple, satisfying meal.
- To make this in a slow cooker: follow the recipe through the step where you cook the tomato paste and deglaze with wine and stock. Then transfer everything to the slow cooker and cook on low for 5–6 hours.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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Cast iron pan with lid or an ovenproof Dutch oven
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Conventional oven (if using convection, reduce temperature by about 20 °C / 30 °F)
Recipe Help
Use cooking mode to keep the screen on. The step-by-step view shows each step with the ingredients needed and lets you adjust servings easily.
Step-by-Step Directions
Ingredients
- 4 slices bacon
- 4 chicken drumsticks
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons pearl onions
- 20 sun-dried tomatoes
- 30 grams tomato paste
- 500 ml white wine, such as Chardonnay
- 500 ml chicken stock
All recipes include Metric (g / ml) and US Customary units. Choose your preferred unit system.
Instructions
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Preheat the oven to 350°F (180°C).
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Use an ovenproof pan (cast iron or Dutch oven) and add a splash of oil to coat the bottom.
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Add the bacon and cook until golden brown. Remove and set aside on a plate.
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Season the chicken with salt and pepper. Sear the drumsticks on high heat for about 4 minutes per side until nicely browned. Remove and set aside.
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Reduce heat to medium, add the pearl onions, sun-dried tomatoes and tomato paste. Cook, stirring, for about 2 minutes until the paste becomes fragrant and slightly sweet.
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Pour in the white wine and chicken stock and bring to a boil over high heat, scraping up any browned bits from the pan.
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Lower the heat, return the chicken and bacon to the pan, cover with a lid, and place in the oven to braise for 25 minutes.
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Carefully remove from the oven (pan will be hot). Serve immediately, spooning the sauce over the chicken.
Notes
- Slow cooker option: after deglazing with wine and stock, transfer everything to the slow cooker and cook on low for 5–6 hours for melt-in-your-mouth chicken.
Nutrition
Carbohydrates: 16 g
Protein: 29 g
Fat: 31 g
Saturated Fat: 9 g
Cholesterol: 138 mg
Sodium: 669 mg
Fiber: 2 g
Sugar: 8 g
Vitamin A: 333 IU
Vitamin C: 7 mg
Iron: 3 mg
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