White Wine Braised Chicken
This white wine braised chicken with crispy skin, bacon, and spring vegetables is a comforting one-pan dinner that tastes like a fancy French bistro came to your kitchen.
You know what? Some weeknights call for something a little more special than the usual rotation. That’s where this white wine braised chicken swoops in to save the day—and honestly, your sanity.
I stumbled onto this Coq au Vin Blanc inspired recipe during one of those weeks when I needed comfort food that felt a bit fancy, but I absolutely couldn’t deal with a million pots and pans. The result? Crispy-skinned chicken thighs nestled in a silky white wine sauce with bacon, tender carrots, and vibrant broccoli—all in one beautiful pan.
Here’s the thing about white wine braised chicken: it sounds intimidating, but it’s actually one of the most forgiving recipes you’ll ever make. The wine and chicken stock create this gorgeous braising liquid that keeps everything moist and flavorful, while the bacon adds a smoky richness that makes this comforting one-pan meal absolutely irresistible.
Plus, according to trusted culinary research on braising techniques, slow-cooking chicken in liquid breaks down the connective tissue, resulting in incredibly tender, fall-off-the-bone meat that’s perfect for any occasion.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken thighs, bone-in & skin-on | 6-8 pieces (2 lbs / 1.15 kg) |
| Coarse sea salt and ground black pepper | To taste |
| Vegetable oil or avocado oil | 1 tbsp (15ml) |
| Thick-cut bacon slices, diced (or bacon lardons) | 8 oz (225g) |
| Medium leek, thinly sliced | 1 whole |
| Carrots, cut into 2½-inch sticks | ½ lb (225g) |
| Garlic cloves, minced | 2 |
| Dry white wine | 1 cup (240ml) |
| Chicken stock | ½ cup (120ml) |
| Tenderstem broccoli | ½ lb (225g) |
| Fresh or dried parsley | For topping |
Instructions
Step 1: Pat chicken thighs dry with paper towels and sprinkle both sides generously with salt and pepper. This step is crucial for getting that gorgeous golden-brown crust we’re after, so don’t skip the drying part—moisture is the enemy of crispy skin!
Step 2: Warm a large, deep skillet or Dutch oven with a fitted lid (at least 12 inches) over medium-high heat. Add oil and heat until it’s shimmering and almost smoking—you’ll see those little ripples dancing across the surface.
Step 3: Add the chicken thighs skin-side down and resist the urge to move them around (I know, it’s hard!). Let them cook undisturbed until the skin is golden brown and crisp, about 6-8 minutes. Flip the chicken and lightly brown the bottom for about 3 minutes, then transfer to a large plate and set aside.
Step 4: Add the diced bacon to the pan and cook for about 3-5 minutes until lightly browned, stirring often to prevent burning. The bacon fat will mingle with those delicious chicken drippings, creating the flavor foundation for your white wine braised chicken.
Step 5: Toss in the leeks, carrots, and garlic. Stir and cook for about 5 minutes to soften the leeks and let the garlic release its fragrance—your kitchen should smell absolutely amazing right about now.
Step 6: Pour in the wine and chicken stock, bringing everything to a gentle simmer. Scrape up any browned bits stuck to the bottom of the pan with a wooden spoon—that’s pure flavor gold right there! Nestle the chicken thighs back into the pan skin-side up, mostly above the liquid with the meat submerged, and don’t forget to tip any accumulated chicken juices from the plate into the pan.
Step 7: Cover and cook for 15 minutes over medium-low heat. This gentle braising allows the chicken to become incredibly tender while those elegant spring vegetables soak up all that savory goodness.
Step 8: Uncover the pan and move the chicken pieces to one side for a minute, then add the broccoli florets. Gently push the broccoli down to submerge it in the braising liquid, then reposition the chicken back in place.
Step 9: Cover and cook for about 5 minutes, then uncover and let the sauce reduce for another 5-10 minutes until it reaches a thicker, more luxurious consistency. While chicken is technically safe at 165°F/74°C, I highly recommend letting those thighs reach about 190°F (90°C) for melt-in-your-mouth texture and deeper flavor.
Step 10 (Optional): Set your oven to broil. After removing the pan from the stove, transfer it to the oven and broil uncovered for 3-5 minutes to crisp the chicken skin back up to absolute perfection.
Substitutions
White wine alternatives: If you don’t have white wine on hand, you can use an equal amount of additional chicken stock plus 1 tablespoon of fresh lemon juice or white wine vinegar. The acidity helps tenderize the chicken and brightens the sauce, though you’ll miss some of that complex wine flavor that makes this Coq au Vin Blanc inspired dish so special.
Bacon swaps: Turkey bacon works in a pinch, though it won’t render as much fat. You can also use diced pancetta for a more Italian twist, or skip the pork entirely and add 2 tablespoons of butter for richness—just know the smoky depth won’t be quite the same.
Vegetable variations: Can’t find tenderstem broccoli? Regular broccoli florets, broccolini, or even asparagus tips work beautifully in this comforting one-pan meal. Green beans are another fantastic option, especially if you’re making this during summer when they’re at their peak.
Leek substitutes: One medium yellow onion, sliced, can replace the leek. You could also use shallots for a sweeter, more delicate flavor that pairs gorgeously with the white wine braised chicken.
Troubleshooting
Chicken skin isn’t crispy: Make sure you’re patting the chicken completely dry before seasoning, and don’t overcrowd the pan. If the skin softens during braising, that final broil step is your best friend for restoring that satisfying crunch.
Sauce is too thin: Simply uncover the pan during the last 10-15 minutes of cooking and let it simmer away. The liquid will reduce and concentrate, creating a silky sauce that clings to every piece of chicken and vegetable. You can also remove the chicken and veggies, then boil the sauce on high for a few minutes.
Wine tastes too acidic: This usually happens if the sauce hasn’t reduced enough. Let it simmer uncovered for a few extra minutes, and add a small pinch of sugar if needed—it’ll balance the acidity without making the dish sweet.
Vegetables are mushy: Well… timing is everything here! Add hardier vegetables like carrots earlier in the cooking process, and save delicate ones like broccoli for the last 10 minutes. This ensures everything finishes at the same level of tender-crisp perfection.
Storage & Meal Prep
This white wine braised chicken actually tastes even better the next day after all the flavors have had time to mingle. Store it in an airtight container in the refrigerator for up to 4 days, keeping the chicken and vegetables partially submerged in that luscious sauce to prevent them from drying out.
For meal prep warriors, you can make this entire dish ahead and reheat gently on the stovetop over medium-low heat, adding a splash of chicken stock if the sauce has thickened too much. The chicken skin won’t be as crispy after reheating, but the flavor will be absolutely spot-on.
Serving Suggestions
Serve this Coq au Vin Blanc inspired beauty over creamy mashed cauliflower, fluffy white rice, or alongside crusty gluten-free bread for soaking up every drop of that incredible sauce. Man, oh man, it’s also gorgeous over buttered egg noodles if you’re not keeping things grain-free.
For a complete spring dinner, pair it with a simple arugula salad dressed with lemon vinaigrette. The peppery greens and bright citrus cut through the richness of the bacon and wine sauce perfectly, creating a balanced meal that feels restaurant-worthy but happens entirely in your own kitchen.
Variations
Dairy-free option: This recipe is naturally dairy-free as written, making it perfect for anyone avoiding milk products. Just make sure your chicken stock doesn’t contain any hidden dairy ingredients, and you’re good to go with this comforting one-pan dinner.
Kid-friendly version: If your little ones aren’t fans of wine-based dishes, reduce the wine to ½ cup and increase the chicken stock to 1 cup for a milder flavor. You can also skip the broccoli and double the carrots, since most kids seem to prefer those sweet orange sticks to green vegetables.
Herb variations: While parsley is classic, try finishing with fresh tarragon, thyme, or chives for different flavor profiles. Tarragon especially pairs beautifully with white wine braised chicken, giving it that authentic French bistro vibe.
Mushroom addition: Sauté 8 oz of sliced cremini or button mushrooms along with the bacon for an earthier, heartier version. According to authoritative nutrition research on mushrooms, they add valuable nutrients like vitamin D and selenium while creating an even more satisfying texture.
White Wine Braised Chicken FAQs
Can I use chicken breasts instead of thighs?
You can, but I’d reduce the cooking time significantly since breasts dry out more easily. Thighs are more forgiving and stay juicy even with longer cooking, which is why they’re ideal for this white wine braised chicken recipe.
What’s the best white wine to use for this?
Choose a dry white wine you’d actually enjoy drinking—Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay all work beautifully. Avoid anything too sweet or heavily oaked, as those flavors concentrate during cooking and can overpower the delicate balance of this Coq au Vin Blanc inspired dish.
How do I know when the chicken is done?
Use an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. While 165°F/74°C is the safe minimum, dark meat really shines at 190°F/90°C when all that collagen has broken down into silky, tender perfection.
Can I make this in advance for entertaining?
Absolutely! Prepare the entire dish up to 2 days ahead, then reheat gently on the stovetop about 30 minutes before serving. Just skip the broiling step until right before you’re ready to serve, so the skin crisps up fresh and hot.
Best way to reheat leftovers without drying out the chicken?
Reheat gently in a covered pan on the stovetop over medium-low heat with a splash of chicken stock or water. This helps keep the chicken moist while warming everything through evenly. A microwave works too, but cover the dish and use 50% power to prevent the chicken from getting rubbery.
This white wine braised chicken has become my go-to when I want something that feels special but doesn’t require all-day cooking or fancy techniques. The elegant spring vegetables add gorgeous color and nutrition, while the bacon and wine create layers of flavor that make this comforting one-pan meal absolutely unforgettable.
Whether you’re cooking for a weeknight family dinner or entertaining guests for Easter, this Coq au Vin Blanc inspired recipe delivers every single time. Plus, you can sip on the leftover wine while you cook—now that’s what I call a win-win situation!
For more easy one-pan gluten-free dinners, check out this zesty lemon pepper chicken with artichoke salsa or this quick shrimp and asparagus skillet that’s ready in under 30 minutes. Happy cooking!
White Wine Braised Chicken with Spring Vegetables
Equipment
- Large deep skillet or Dutch oven with lid (at least 12 inches)
- Paper towels
- Wooden spoon
- Instant-read thermometer
- Large plate
Ingredients
- 6-8 pieces chicken thighs bone-in & skin-on, 2 lbs or about 1.15 kg
- coarse sea salt and ground black pepper to taste
- 1 tbsp vegetable oil or avocado oil 15ml
- 8 oz thick-cut bacon slices diced or bacon lardons, 225g
- 1 whole medium leek thinly sliced
- ½ lb carrots washed or peeled and cut into 2 1/2 inch sticks, 225g
- 2 garlic cloves minced
- 1 cup dry white wine 240ml
- ½ cup chicken stock 120ml
- ½ lb tenderstem broccoli 225g
- fresh or dried parsley for topping
Instructions
- Pat chicken thighs dry with paper towels and sprinkle both sides generously with salt and pepper. This step is crucial for getting that gorgeous golden-brown crust we’re after, so don’t skip the drying part—moisture is the enemy of crispy skin!
- Warm a large, deep skillet or Dutch oven with a fitted lid (at least 12 inches) over medium-high heat. Add oil and heat until it’s shimmering and almost smoking—you’ll see those little ripples dancing across the surface.
- Add the chicken thighs skin-side down and resist the urge to move them around (I know, it’s hard!). Let them cook undisturbed until the skin is golden brown and crisp, about 6-8 minutes. Flip the chicken and lightly brown the bottom for about 3 minutes, then transfer to a large plate and set aside.
- Add the diced bacon to the pan and cook for about 3-5 minutes until lightly browned, stirring often to prevent burning. The bacon fat will mingle with those delicious chicken drippings, creating the flavor foundation for your white wine braised chicken.
- Toss in the leeks, carrots, and garlic. Stir and cook for about 5 minutes to soften the leeks and let the garlic release its fragrance—your kitchen should smell absolutely amazing right about now.
- Pour in the wine and chicken stock, bringing everything to a gentle simmer. Scrape up any browned bits stuck to the bottom of the pan with a wooden spoon—that’s pure flavor gold right there! Nestle the chicken thighs back into the pan skin-side up, mostly above the liquid with the meat submerged, and don’t forget to tip any accumulated chicken juices from the plate into the pan.
- Cover and cook for 15 minutes over medium-low heat. This gentle braising allows the chicken to become incredibly tender while those elegant spring vegetables soak up all that savory goodness.
- Uncover the pan and move the chicken pieces to one side for a minute, then add the broccoli florets. Gently push the broccoli down to submerge it in the braising liquid, then reposition the chicken back in place.
- Cover and cook for about 5 minutes, then uncover and let the sauce reduce for another 5-10 minutes until it reaches a thicker, more luxurious consistency. While chicken is technically safe at 165°F/74°C, I highly recommend letting those thighs reach about 190°F (90°C) for melt-in-your-mouth texture and deeper flavor.
- Optional: Set your oven to broil. After removing the pan from the stove, transfer it to the oven and broil uncovered for 3-5 minutes to crisp the chicken skin back up to absolute perfection.
