Summer Coq Au Vin

Coq Au Vin is one of those meals that I've been hesitant to attempt for quite a while now. My mother-in-law makes a version of this with autumn vegetables and makes it look like such a breeze to put together. So when she suggested I just use in-season vegetables to give it a try, I thought, what the heck do I have to lose other than a few hours?

I enlisted some help from a family member and we decided to make things interesting: we were going to cook one batch on the stove the way the recipe was written and another in the oven and see which came out better. Here's where we tell you that both of them tasted exactly the same, one just took longer than the other (the oven).

  • 3 tablespoons all-pupose flour
  • 4 pounds assorted chicken pieces, skin on with the bone
  • 3 tablespoons olive oil
  • 4 shallots, minced
  • 2 cups dry white wine (we used a Chardonnay)
  • 1 cup chicken broth
  • 3 springs fresh parsley
  • 2 spring fresh thyme
  • 1/2 pound summer squash, cut into bite-sized pieces
  • 3 carrots cut into 1/2 inch pieces
  • 1/4 pound frozen pearl onions or 1 yellow onion, chopped
  • 1/4 pound sugar snap peas, trimmed

On a plate, stir together the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Turn the chicken pieces in the seasoned flour, shaking off any extra flour. 

In a large heavy pot, warm the olive oil over medium-high heat. Working in batches, sear the chicken, turning once until browned, about 10 minutes. Transfer to a plate.

Add the shallots to the pot and cook over medium-high heat for about 30-seconds. Add the wine and stir to scrape up any browned bits on the bottom of the pot. Pour in the broth and bring to a boil.

Add the chicken to the pot, arranging the dark meat on the bottom and the breasts on top. Toss the parsley and thyme among the chicken pieces. Reduce the heat to low, cover and cook until the chicken is tender and opaque throughout, about 40 minutes. Uncover and add the squash, carrots, onions and sugar snap peas. Cook for about 20 minutes more, or until the vegetables are cooked through. Serve directly from the pot.