Quick One Pan Coq Au Vin Blanc

Chicken Thighs in Creamy White Wine Sauce
Chicken Thighs in Creamy White Wine Sauce
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1 tbsp Olive oil
4 slices Bacon cut into ½-inch pieces
6 Chicken thighs bone-in, skin-on
Kosher Salt to taste
Black pepper freshly ground , to taste
¼ cup All-purpose flour for sprinkling , optional
4 Shallots peeled and quartered
3 cloves Garlic
8 ounces Cremini mushrooms halved and quartered, if large
2 Carrots peeled and finely sliced
2 stalks Celery finely chopped
1½ cups White wine
½ tbsp Fresh thyme divided ½ tsp and 1 tsp
2 tsp Rosemary fresh, chopped
½ cup Heavy cream
For garnish:
fresh Parsley

Nutritional information

  • For garnish:

Quick One Pan Coq Au Vin Blanc


I love a good, one pan dinner and this One Pan Coq Au Vin Blanc helps you make an elevated dish in one pan, following a few simple steps. With a hearty list of ingredients making an infamous Coq Au Vin, French flavor combo between the chicken thighs cooked with bacon, shallots, garlic, mushrooms, white wine, rosemary, thyme and fresh cream. The choice of egg noodles, mashed potatoes or some crusty French baguette, for dipping, gives you so many different ways to enjoy serving this dish. 

To make One Pan Coq Au Vin Blanc, you will need the following ingredients:

Ingridiens for Quick One Pan Coq Au Vin Blanc

Steps to make Quick One Pan Coq Au Vin Blanc


Season chicken


In a low dish, season 6 chicken thighs with kosher salt, ground pepper and all-purpose flour, if using.


Cook bacon


In a large frying pan over medium-high heat, heat 1 tablespoon of olive oil and add 4 slices of bacon which has been cut into 1-inch pieces and cook for about 2-3 minutes until almost crispy. Drain excess fat, if you wish.


Add vegetables


Add 8 ounces of quartered mushrooms, 2 finely chopped celery, 2 thinly sliced carrots, 3 cloves of garlic, and 4 quartered shallots. Cook, stirring continuously, for about 7-8 minutes until the bacon is extra crispy and the mushrooms have browned.


Add chicken


Move the vegetables to the side of the pan, leaving space for the seasoned chicken thighs. Place the 6 chicken thighs, skin-side down and cook for about 4 minutes on each side. If the thighs do not fit then cook in batches, as needed. Take care not to burn the vegetables.


Add wine and herbs


Add 1½ cups of white wine, ½ teaspoon of fresh thyme and 2 teaspoons of freshly chopped rosemary. Bring to a boil, then reduce heat to medium-low. Cover the pan with a lid and simmer for about 15-20 minutes until the chicken is fully cooked through and the sauce has slightly reduced.


Add cream


Remove the chicken from the heat and transfer to a serving plate, increase the heat and pour in ½ cup of heavy cream. Stir to combine with the vegetable sauce mixture and boil for about 5 minutes until the sauce is thickened.



To serve, pour the sauce over the chicken thighs sprinkle with remaining 1 teaspoon of thyme and parsley for garnishing. Best enjoyed with egg noodles or mashed potatoes.

No need for fancy pots and pans, with our One Pan Coq Au Vin Blanc you can have a fancy dinner anyway! This is one of my favorite recipes! Is it yours too? Let us know and contact us online by tagging #cookmerecipes in your own posts and blogs.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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