Coq Au Vin Blanc
After searching for the ultimate traditional Coq au Vin recipe, I came across a white version in a restaurant in Vence, France that has become a mainstay. Depending on the region, Coq au Vin is made with white wine that is of the region, typically a terroir white Sauvignon Blanc.
While some recipes simply replace a red wine with a white, I wanted to create a lighter version that is simple to make on any night of the week.
In a rondeau pot, heat olive oil over a medium-high heat. Cook the onions until they are tender with edges lightly golden; add the carrots for a few minutes. Then remove.
Season the chicken pieces with salt and pepper on all sides, sauté the chicken in the rondeau pot for about 8 minutes per side, or until golden brown. Make sure not to crowd the pieces, you may need to do this two batches.
Place the onions and carrots back in the pot with the chicken, add wine, rosemary and bay leaves then bring to a light boil.
Then simmer for about 40 minutes or until the sauce thickens. Taste the sauce along the way and add salt if needed.
Turn the stove off and serve about 15 minutes later. You can make this recipe in the afternoon and simply heat it right before serving.
Rony Zibara
Editor-In-Chief and the gourmand-gourmet behind Poetry of Food; a food memoir which has been in preparation since he was a child. His earliest memories are in the kitchen with his mother cooking French and Lebanese dishes, and with his South American grandmother making Spanish dishes as the cook prepared a repertoire of salsas and sauces. Having grown up in Beirut and lived between Paris, Toronto and now New York, Rony’s food and travel experiences have always been part of his personal cuisine. An avid storyteller, he believes it’s not about the size of the catch, but about the day. It’s the experience, the setting, the people, and most importantly, the ingredients that turn the meal and the flavors into a memory. While not a professionally trained chef, Rony is a cook by all counts; his life revolves around the culinary joys of food, searching out new ingredients, new recipes, and new cultures. And while he loves the restaurant scene, he is not an obsessed follower. Rony’s food passions lie in the poetry of the everyday meal and not in the pursuit of the absolute ‘best’ or perfect meal. His extensive career in innovating and branding new products and experiences has been a great support and backdrop for his passions in food culture and is evident in the overall design and presentation of this food memoir.