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Tried and True: Coq Au Sauvignon Blanc

This recipe is SO simple and it is perfect for that weeknight meal for friends and family. Essentially, it’s chicken thighs cooked with wine, bacon, a little bit of onion and mushrooms served on a bed of egg noodles.

Gather the ingredients

I have NEVER seen young Vidalia onions like this

Bacon and onions – a delightful combo

Easiest wine measurement ever – just add the whole bottle!

One of my favorite dishes to date.


Tried and True: Coq Au Sauvignon Blanc
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  • 6 slices of thick bacon, chopped
  • 2 cloves of garlic, minced
  • 3 small young Vidalia onions (or if you can't find those, substitute one medium Vidalia onion, sliced thin)
  • 12 skinless boneless chicken thighs
  • 3 bay leaves
  • 8 ounces of sliced baby portabella mushrooms
  • 1 bottle of your favorite Sauvignon Blanc
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons freshly chopped dill
  • 1 to 2 tablespoons of freshly chopped flat leaf parsley.
  • Cooked Egg noodles


  1. In a large Dutch oven, add the bacon and brown until slightly crisp.
  2. Drain some of the bacon grease, add the sliced onions and sauté with the bacon for a couple minutes.
  3. Add the garlic and sauté for a minute.
  4. To the onion, bacon and garlic mixture, add the chicken thighs, bay leaves, mushrooms and wine.
  5. Season with salt and pepper and bring the mixture to a boil.
  6. When the mixture is boiling, cover the pan and simmer for an hour or so.
  7. Remove the bay leaves, serve over the cooked egg noodles and garnish with a bit of dill and parsley.
  8. Enjoy!



646 cal


6 g


59 g


87 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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