French sophistication for wine and food
Wine with food stands for the skillful combination of classic recipes with first-class wines. Coq au Vin Blanc is the elegant white wine version of the French classic, in which juicy chicken pieces are slowly braised in aromatic white wine. The light sauce, enriched with shallots, garlic, fresh herbs, mushrooms and root vegetables, is particularly aromatic and delicate thanks to the gentle braising in wine. A hint of lemon adds freshness, while a mild creaminess rounds off the dish. The result is a culinary harmony of flavor, structure and freshness that is perfect for wine and food. Coq au Vin Blanc tastes just as good on chilly days as it does as a summer highlight and unfolds its sophistication above all in combination with a matching white wine.
Ideal wine accompaniment: Riesling dry, quality wine Nahe (Nahe, Germany)
A dry Riesling from the Nahe is the ideal accompaniment to Coq au Vin Blanc. Its clear, animating freshness, characterized by ripe citrus fruits, apple and a mineral base structure, brings out the aromas of the light braised meat wonderfully. The invigorating acidity balances the creaminess of the sauce and sets the scene perfectly for both the herbs and the tender chicken. The aromatic complexity allows the Riesling to play with the vegetables and subtle earthy and mushroomy components. The minerality ensures a long, harmonious mouthfeel without dominating. The result is a balanced liaison between glass and plate – light-footed, elegant and full of fine details.
Further wine recommendations for this dish
Mosel Riesling QbA (Mosel, Germany)
A classic Mosel Riesling QbA brings cool freshness, multi-layered apple and stone fruit aromas and a finely chiseled acidity structure. This lends lightness to the sauce and intensifies the delicate meat flavor. The minerality supports the mushroom and vegetable aromas, while the subtle residual sweetness emphasizes mild citrus accents in the light sauce. Mosel Riesling gives the dish a dancing and transparent appearance, ideal for lovers of delicate wine accompaniments.
Grüner Veltliner Weinviertel DAC (Weinviertel, Austria)
A Grüner Veltliner from the Weinviertel is a versatile partner when it comes to braised flavors, light chicken and herb-accented sauces. Its distinctive freshness with hints of green apple and white pepper plays with the acidity of the white wine, which is used in Coq au Vin Blanc. The animating minerality and depth bring a lively spiciness without heaviness and make the dish a real feast for the senses.
Chablis AOC (Burgundy, France)
Chablis AOC brings a taut minerality, fine citrus notes and subtle hints of green apple into play. Its clarity contrasts with the hearty creaminess of the stew and emphasizes the lemon and herbal notes. This creates a balance between smoothness and freshness, and the wine envelops the tender chicken pieces in a shimmering coat of aromas. Chablis demonstrates elegant white wine enjoyment and underlines the French origin of the dish.
Verdicchio dei Castelli di Jesi DOCG (Marche, Italy)
The Italian Verdicchio presents itself with fine acidity, notes of almonds and white flowers. Its gentle creaminess and multi-layered freshness harmonize with the light sauce, while the slightly nutty, herbaceous notes perfectly complement the herbs in the dish. The fruit and slight saltiness of the Verdicchio complement the chicken in a pleasantly restrained, southern way.
Sauvignon Blanc Marlborough (Marlborough, New Zealand)
Sauvignon Blanc from Marlborough stands for significant freshness, aromas of passion fruit, lime and gooseberry. The vibrant acid structure and herbaceous accents accompany vegetables such as celery and tender meat brilliantly. Its lively aroma gives the sauce a modern, cosmopolitan touch, so that classic French cuisine meets international enjoyment.
The recipe:
Coq au Vin Blanc (chicken in white wine)
Cooking utensils
- 1 Roasting pan or large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Sieve
Ingredients
Chicken dish
- 2 Chicken drumsticks or 4 chicken pieces
- 2 Shallots
- 1 Garlic clove
- 1 Carrot
- 1 Celery stalk
- 100 g Mushrooms
- 1 Tbsp flour
- 250 ml dry white wine
- 150 ml Poultry stock
- 100 ml Cream
- 1 Organic lemon grated peel
- 2 Sprigs of thyme
- 1 Bay leaf
- 2 1 tbsp olive oil
- 1 Tbsp butter
- Salt Pepper
Finish
- fresh parsley
- Lemon zest
Preparation
Prepare
- Wash the chicken pieces, pat dry and season with salt and pepper. Finely chop the shallots, carrot, celery and mushrooms.
Frying & braising
- Heat the oil and butter in a roasting tin, fry the chicken pieces all over and lift out. Add the vegetables, sauté, then dust with flour. Pour in the white wine and stock, bring to the boil.
Cooking
- Add the chicken pieces, thyme and bay leaf, cover and simmer over a low heat for 50-60 mins. Then add the cream, lemon zest and mushrooms, reduce the sauce a little and season to taste.
Finish
- Serve with parsley and fresh lemon zest.
Recommended side dishes
- Butter noodles
- Parsley potatoes
- Baguette
