Coq au Vino Bianco

Page 398

Cuisine: Fusion | Course Type: Main Courses

(1 review)

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Recipe Review

A mix of French and Italian influences in this version of coq au vin. Using an Italian white wine and just a couple of spices (a mere half tsp. each of paprika and thyme, and some parsley), this is a subtly flavored chicken in wine dish. Recipe calls for a tsp. of sugar and I don't really think it is necessary (caveat: I seem to have less of a sweet tooth than Lukins/Rosso as I often reduce the amount of sugar called for in their recipes).

As with all braises, flavors are even better the next day, so this is a perfect do-ahead dish for casual entertaining.

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