Coq au Vino Bianco

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.