Back to Recipe Menu

Coq au Pinot Gris


  • Heat a little oil in a heavy-bottomed pan and gently cook the seasoned chicken, skin side down first, just to seal. Remove.
  • Pour off any juices, wipe out the pan and heat a little fresh oil. Then gently sauté the leek, onion, celery and garlic until just tender, regularly stirring.
  • Add the flour, mix well and briefly cook.
  • Pour in the wine and add the bay leaves, seasonings and about ½ cup stock. Stir and bring to the boil.
  • Then return the chicken in one layer, turn the heat right down and gently simmer, adding more stock if needed.
  • When ready, remove the chicken, turn the heat up and add a slurp of cream with the chervil to the pan. Mix well and cook to reduce a little.
  • Serve the chicken with plenty of the sauce spooned over the top.


  • olive oil
  • 1 chicken, portioned
  • sea salt & freshly ground pepper
  • 1 leek, well washed & sliced
  • 1 onion, chopped
  • 2 celery stalks, finely sliced
  • 1 garlic clove, crushed
  • 1 heaped tbsp plain flour
  • ½ bottle Pinot Gris (or any other dry white wine)
  • 2 bay leaves
  • 1-2 cups chicken stock
  • cream (optional)
  • a few sprigs fresh chervil (or tarragon)

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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm