Chicken in white wine recipe

The classic Coq-au-vin, using red wine, is a classic of French cuisine. It was probably more fashionable in the 1960s and 70s but it is well worth revisiting.

Le Coq I Elizabeth Garrett Buy From Art.com

I like this version with white wine. It is ideally paired with an aromatic medium bodied white, perhaps a Viognier, but preferably a firm Vermentino. The recipe is adapted from the “Myra Breckenridge Cookbook” a rather tongue-in-cheek collection celebrating food, sex and the films of the golden era of Hollywood through the eyes of Gore Vidal’s outrageous character.

Ingredients for 4 people

• 1 chicken, jointed
• 2 tablespoons plain flour
• 1 clove garlic crushed
• 3 rashers bacon, diced
• 12 small pickling onions
• 1 medium carrot
• 2 cups button mushrooms
• 250ml white wine
• Olive oil

Method

Use a heavy based ssaucepan or a casserole dish over medium heat. Saute the bacon and the garlic for a couple of minutes to release some of their flavours into the oil. Remove and set a side.

Dredge the chicken pieces in the flour and brown in the saucepan, adding a little more oil if necessary.

Add the wine and scrape the bottom of the pan to release any bits that may have adhered. Turn heat down to low, and return the bacon and garlic to the pan. Add the mushrooms, sliced carrots and peeled onions.

Cover the saucepan and simmer for 45 minutes. You may need to add a little more wine or water.

Serve with steamed potatoes or a green vegetable in season.

Wine Suggestion

This dish is ideal for a medium bodied white wine. I would suggest a Vermentino - the wine will have enough depth of flavour not to be overwhelmed by those of the bacon and mushrooms.

Cacciatore means “hunter” in Italian. In the kitchen cacciatore refers to a meal prepared “hunter-style” usually with tomatoes, garlic, onions, mushrooms, herbs and wine.

The rustic, savoury flavours of a dish like this one call for a full flavoured white wine or perhaps even a red. My suggestion is to try this with Vermentino.

Ingredients for 4 people
1 large chicken jointed, or you could use about 2 kg of thigh pieces
1 large onion, sliced
2 cloves garlic, crushed
A red pepper sliced
1 cup of sliced mushrooms
1 kg roma tomatoes, skinned or use 2 cans crushed tomatoes
1 cup white wine
half cup tomato passata
1 tsp dried oregano
about 12 seeded black olives
Oilve oil

Method
Use a large pan to brown the chicken in the oil in batches, then set it aside.
Saute onion and, garlic and pepper in the pan. When the onion is soft, not brown, stir in the wine, tomatoes, passata and oregano. Bring to the boil, stir well then add the chicken pieces and the sliced mushrooms. Cover and simmer very low heat for 30-45 minutes. Add the olives about 10 minutes before serving.

Serve with crusty bread and a green salad, or a green vegetable such as broccoli according to season.

Vermentino would be an ideal wine to serve with this meal. This dry white wine with firm aromatic flavours can match the garlic, onion, tomato and pepper in the Cacciatore.