Coq au Vin Blanc à la Crème

Or chicken in white wine with cream. I just felt like being fancy. 

I've only been to France once and I was like 4, maybe 5, so to say I'm an expert would be the ultimate reach but I do know that the French love their cream and they love their wine, so here we are.  France is top of the list of places that Bae & I are going to next and I just know that I'll see this dish somewhere in Paris. Alright, maybe I'm reaching again, either way, this dish was French-inspired and sure to please. 


  • 2 TBSP of Olive Oil
  • Salt & Pepper
  • Onion & Garlic Powder
  • Herbs de Provence
  • Chicken Thighs ( I used a pack of 8)
  • A cup & a half of Dry White Wine
  • 2 cups of Heavy Whipping Cream
  • Rosemary & Dried Parsley 
  • 1/2 cup of Onions (or shallots)


1. Preheat oven to 400.

2. Season chicken with salt & pepper, onion & garlic powder, and herbs de provence. 

3. With olive oil in a smoking hot pan, (literally, you want your pan really hot to get a nice crust) place chicken skin side down.  

4. After about 5 minutes turn chicken over. At this point, your chicken should be brown and crispy. 

5. After another 5 minutes or so, take chicken out of skillet and set aside. 

6. With the stove still on, deglaze pan with an onion (preferably a shallot, but you know, onions are #Bae) and a cup and a half of dry white wine. 

7. To the wine & onions, add two cups of heavy cream. Listen, don't try to get healthy and use half & half or whole milk. Just use the full fat heavy cream and add an extra 30 minutes to your workout. Trust me, it's worth it. 


8. Put chicken thighs back in the skillet with rosemary and dried parsley. 

9. Throw chicken in the oven for about 40 minutes to an hour. 

10. Once chicken is done, garnish with fresh rosemary. 

A meal like this is best served with a plate of rib sticking, hearty mashed potatoes with lemon asparagus, at least that's what I paired it with. Enjoy!