clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This version of Coq Au Vin Blanc is different - it's on a skewer! Grilled and smothered in a white wine sauce, it's perfect for your next barbecue.

Coq Au Vin Blanc on Skewers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This version of Coq Au Vin Blanc is different – it’s on a skewer! Grilled and smothered in a white wine sauce, it’s perfect for your next barbecue.

  • Total Time: 40 minutes
  • Yield: 4 skewers 1x


  • 1 lb chicken thighs, skin on OR boneless skinless chicken breasts
  • 81” cubes of lardon or 4 slices of thick cut bacon, stacked and sliced into 8 sections
  • 2 large carrots, peeled and cut into 8 1-2″ pieces
  • 8 button mushrooms
  • 8 pearl onions, peeled and left whole
  • 8 fingerling potatoes
  • 1 Tbsp herbes de Provence
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp olive oil
  • 1 cup dry white wine, like Chardonnay
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 sprig fresh thyme
  • salt & white pepper, to taste
  • 4 bamboo or metal skewers


  1. Bring a medium saucepan of lightly salted water to a boil.
  2. Parboil the potatoes, onions, and carrots for 5 minutes.
  3. Drain and set aside.
  4. In a small bowl, combine the herbes de Provence, onion powder and garlic powder.
  5. Slice the chicken into bite size pieces, about 1-2″, making sure you have at least 8.
  6. Rub each piece of chicken with the herb mixture.
  7. Start sliding them onto the skewers, alternating with the lardons or sliced bacon, mushrooms, potatoes, onions and carrots. If you have any room left on the skewers, feel free to add any extra chicken or ingredients you may have.
  8. Prepare a grill or place a skillet over medium heat.
  9. Rub each skewer with olive oil.
  10. Cook for about 5 minutes on each side, or until the veggies are browned and the chicken is cooked through.
  11. In a small saucepan, combine the thyme, wine, heavy cream and chicken broth.
  12. Bring to a boil.
  13. Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally as the sauce thickens.
  14. Remove the thyme and season with salt and white pepper to taste.
  15. Serve the skewers hot and drizzled with the white wine sauce.



  • medium saucepan
  • small bowl
  • skewers, metal or bamboo
  • grill or skillet
  • small saucepan

If using bamboo skewers on a grill, make sure you soak them in water for at least 30 minutes, preferably an hour before.

  • Author: Sarah | Away From the Box
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Grill
  • Cuisine: French American