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Coq au Vin Blanc



  • Heat a layer of oil in a heavy-bottomed pot and gently brown the chicken all over, seasoning once sealed. Then remove.
  • Add a little fresh oil to the pot, if needed, and gently sauté the garlic, onions and leeks until tender.
  • Then add the flour and briefly cook, stirring until well combined and scraping the bottom of the pot as you do so.
  • Add the wine with the stock and a decent amount of seasonings. Stir well and bring to the boil. Turn the heat down and return the chicken to the pot in one layer. Cover and gently simmer for about 30-35 mins. Remove the chicken.
  • Then turn the heat up and add the peas and tarragon. Stir well, cook for a few minutes to reduce a little and taste for seasoning.
  • To serve, place the chicken in individual flat soup plates and top with the sauce.



  • olive oil
  • 1 large chicken, portioned
  • sea salt & freshly ground pepper
  • 2 garlic cloves, crushed
  • 2 small onions, sliced
  • 2 medium leeks, well washed & sliced
  • 1-2 tbsp plain flour
  • 2 cups dry white wine
  • 2 cups chicken stock
  • 1 cup frozen peas, thawed (or fresh)
  • 2 tbsp chopped fresh tarragon or parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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