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Creamy Coq au Vin Blanc

Jeffrey Mehlhorn

"One of my favorite recipes because of the nice cream sauce and dark meat chicken. A classic French recipe."
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1 h 30 m servings 569 cals
Original recipe yields 4 servings

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  1. Heat olive oil in a nonstick pot over medium heat. Add chicken thighs, Italian seasoning, and garlic; cook until chicken is browned on both sides, about 5 minutes per side. Mix mushrooms and tomato into chicken mixture; reduce heat, cover pot, and cook until mushrooms are softened, about 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  3. Drain accumulated juices from chicken-mushroom-tomato mixture into a separate saucepan and transfer chicken-mushroom-tomato mixture to the prepared baking dish.
  4. Pour wine into saucepan with juices and bring to a boil. Add cream and Gruyere cheese; cook and stir until cheese is melted and sauce is smooth, 3 to 4 minutes.
  5. Stir cornstarch and water together in a small bowl until cornstarch is dissolved; mix into cream sauce until smooth and thickened. Pour sauce over chicken-vegetable mixture; top with onion.
  6. Bake in the preheated oven until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts

Per Serving: 569 calories; 46.9 g fat; 12 g carbohydrates; 24.8 g protein; 162 mg cholesterol; 122 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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It was wonderful. Next time I will make it for guests. Just a few subs. I used Riesling, a slightly sweeter wine. I love using Marsala which is also sweet but I like the pale color sauce. I...

This has some promise, but it needs to have a touch more seasoning. As is it's company worthy, but just is missing the flavor.