“A recipe is a story that ends with a good meal.”

Pat Conroy

In my household, anytime I find a chicken recipe, it is a must and a save because they love chicken. When I came across coq au vin, I had to give it a go and, of course, a little spin because I am far from being a French chef, no matter how much I enjoy French cooking.

What I love about this recipe is that it can essentially be made in one pan or pot. I prefer a dutch oven for the depth and space. With this recipe, the choice of wine is pertinent as it will be integral to the flavor of the sauce. In the video below I used a Pinot Grigio.

The herbs and spices used also play a key role. To make my poultry seasoning, I’m at the point where I go by eye and taste, but if you want to make a large mix, try 2 teaspoons each. If you want to make this recipe dairy-free, try using coconut or almond milk and rice flour to thicken.

The coq au vin recipe shows just the main, so when pairing this for dinner consider flavorful starches like garlic and herb mashed potatoes and stalky vegetables like zucchini.

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