Traditional coq au vin is one of those French classics that you usually dedicate a few hours to make, and it is well worth the effort.  The chicken thighs slowly simmer away in a mixture of red wine and stock until the meat is super tender and the flavors indescribably scrumptious.  As I mentioned, traditional coq au vin is made with red wine which makes it well-suited for a cold, wintery day where comfort food is a must.

I love the traditional dish’s white wine counterpart, coq au vin blanc, for the warmer months of the year.  The swap out to a dry white wine lightens up the dish and makes it better suited for early spring or summertime comfort food cravings.  This recipe is not only made with white wine, but it is a quicker version that takes you just about an hour total to make.  When it comes to classic comfort food, I always veer towards the French classics like this one.

(To view this recipe, click on the following link: http://www.marthastewart.com/1099359/quick-coq-au-vin-blanc)

Tagged: chicken stew, chicken stock, chicken thighs, comfort food, coq au vin, coq au vin blanc, egg noodles, French, French cuisine, fresh parsley, Martha Stewart Living, mushrooms, pearl onions, tomato paste, white wine