Coq au Vin Blanc


6 servings

Prep time


Cooking time


Total time






  • 1 Chicken (quartered, skinned (4 to 5 lb))

  • 8 large mushrooms (sliced thickly)

  • 2 large onions (chopped)

  • 2 teaspoon Turkey seasoning (the herbs mixed with enough softened butter to form a dark green paste (about 1/4 to 1/2 cup) the extra keeps well in the fridge)

  • 4 garlic cloves minced

  • 3 large carrots, coined (or 4)

  • 4 teaspoon cornstarch

  • 3 cup dry white wine (use a wine you would like to drink)

  • 2 bay leaves


  • Skin and cut up chicken into small portions (about 2″ by 3″; brown chicken then place to the side.
  • dry fry sliced mushrooms in a cast iron pan until well browned on each side, add to chicken reserved.
  • melt seasoned butter in heavy oven proof stock pot (I use cast iron); add onions, garlic, carrots. Saute until onions are translucent. Add cornstarch to vegetables to form a roux. Continue cooking on low-medium heat until roux is a golden yellow. Stir continuously to avoid burning the roux.
  • Add wine, reserved chicken, mushrooms and bay leaves. Stir well to make sure all the seasoning and roux is well mixed, coating the chicken and vegetables.
  • Cover and cook in hot oven (400 degrees F on convection) for one hour or until chicken falls off bone.
  • Serve over rice or couscous.


  • Can also cook in a slow cooker once everything is in the pot. Or an InstantPot?