Everybody knows coq au vin is chicken cooked in red wine, but I really enjoy the lighter flavours of cooking it in white wine. It’s rare to find a rooster, which is traditional for this recipe, so I’ve adjusted the recipe to use chicken. Traditionally coq au vin is cooked for a long time in a Dutch oven to break down the tough rooster meat. However, my method of cooking the ingredients individually for their own correct times, returning them to the pan, then poaching on the stove top, enables you to cook your chicken perfectly rather than overcook it. You can ask your butcher to cut your chicken into primal cuts – two drumsticks, two thighs, two chicken wings with some breast attached, and two chicken breast pieces. For the wine, choose a white burgundy or chardonnay to cook with and, as always, it really should be the same wine you choose to drink with the chicken.