Coq au Vin Blanc (Dairy-Free)

This dairy-free twist on coq au vin blanc is the perfect one-pot meal for any weeknight.

*This post may contain affiliate links to products I've personally tried, loved, and would wholeheartdly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you.

I love elevating my weeknight dinners, but still make them approachable, veggie packed, and in 1-pot after often as possible (because dishes, obvy) Winter is fast approaching my friends, but these hearty potatoes and carrots will keep you warm on those cold nights.

Traditionally coq au vin is made with red wine, but I love to change things up, so I used white wine instead. And by omitting the cream typically added to coq au vin blanc, this really lightens up the dish!

I love serving this dish right in my Kana 3.5 Quart Dutch Oven, it's a simple way to add a little beauty to your table!

Coq au Vin Blanc (Dairy-Free)

Serves 4

What you'll need:

4 bacon slices, diced

Salt & pepper, to taste

4 large bone-in, skin-on chicken thighs

1 medium onion, small dice

227g cremini or white mushrooms, quartered

3 medium carrots (I used heirloom), 1 inch dice

4 garlic cloves, minced

2 tsp herbes de provence (or you can substitute dried thyme)

1 lb baby potatoes, halved (I used tri coloured)

1 cup dry white wine

1 cup chicken broth

Fresh chives

Steps:

Start by crisping the bacon in a dutch oven on the stove, over medium heat. Once the diced bacon is crisp remove it from the pot and set aside.

While the bacon is cooking, pat the chicken thighs with a paper towel, and season with salt and pepper.

Drain the rendered bacon fat from the pot leaving about 1 tbsp in the pot to sear the chicken thighs. Sear the chicken thighs skin side down in the pot over medium-high heat until the skin is golden brown, approx. 4 minutes. Flip and sear the other side of the chicken thighs for 4 minutes. Remove the thighs from the pot and set aside.

Reduce the heat to medium and add the onion pot and cook for 3 minutes. Stir in the quartered mushrooms and cook for 8 minutes, until the mushrooms begin to caramelize. Stir in the carrots and garlic and herbes de provence and cook for 1 minute.

Add in the potatoes and white wine and bring to a simmer. Once simmering, cook for 1 minute then stir in the chicken broth and bring back to a simmer. Stir in the cooked bacon and nestle the seared chicken thighs into the pot skin side up. Cover and cook at a low simmer for 30 minutes.

Check the internal temperature of the chicken thighs with a digital thermometer (should be 165F when cooked). If the chicken is cooked, remove it from the pot and simmer the veg and broth for 10 minutes uncovered to thicken it a bit.

To serve: I love to serve this dish right in my dutch oven, on the table. Garnish with fresh chives and serve with nice fresh bread to sop up those fabulous juices!

Enjoy, my friends!