Coq au vin blanc.

Adapted from Nigel Slater’s Coq au Riesling.

This is an impressive(ly easy) dinner that comes together in about 30-45 minutes.  The traditional version (coq au vin) uses red wine, more bacon, olive oil, butter, and heavy cream.  I modified it to make it a little lighter, with less bacon, no added oil, and greek yogurt/skim milk to replace the heavy cream.  I also threw in whole cloves of garlic, because I love how sweet, buttery and creamy they become when they’re stewed.  It was delicious!  It’s pretty easy to double this recipe as well, if you have company.



For nutrition information, look here:


  • 4 bone-in skin-on chicken thighs
  • 2 pieces bacon, sliced into thin strips
  • 1 onion, chopped
  • 8 ounces button mushrooms, quartered
  • 12 garlic cloves
  • 1 cup white wine
  • 1/8 cup Greek yogurt
  • 1/8 cup skim milk
  • chopped fresh parsley
  • salt and pepper

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  1. In a DRY non-stick pan, brown chicken thighs (skin down first).
  2. Remove chicken, saute onions.
  3. Remove onions, keeping the oil, and add bacon. Render the fat.
  4. Chop 4 cloves of garlic, add to pan.
  5. Add mushrooms and saute until cooked through.  Remove excess oil.
  6. Return onions and chicken to pan. Add remaining whole garlic cloves.
  7. Add 1 cup white wine, bring to a boil, then cover and simmer for 15 minutes.
  8. Turn heat down to low, whisk in Greek yogurt and milk. Cook for an additional 5 minutes.
  9. Season with salt and pepper to taste.
  10. Toss in chopped parsley.
  11. Remove from heat and enjoy!