Originally Posted by BreezyCooking
However, SnackPack - your recipe isn't so much a Coq Au Vin as it is a French "Hunter Style" chicken dish. You're missing two of Coq Au Vin's primary ingredients - pearl onions & mushrooms - & adding peppers, which aren't present in a Coq Au Vin at all.
I based this dish on a Coq Au Vin recipe found in the original Betty crock er cookbook that specifically calls for 2 sliced bell peppers. I do use mushrooms and must have forgotten to list them (and the bouquet garni)
I really do not like the texture of pearl onions (funny I know) so I sliced mine up with the peppers. I've seen so many different variants of this recipe it's hard for me to say what are "primary" ingredients besides the "rooster in wine".
In regards to the inquiries of the type of wine I used- the DH and I don't drink so non alcoholic wine was all we had. I have never had it prepared with regular wine because the only times I've had the dish...I've made it at home.
As for why I would use white wine, in certain parts of France they make a version Coq Au Vin with white wine and cream just like the recipe I posted. It's called Coq Au Riesling, same basic idea though and the flavor..IMO is fantastic. You can also find many recipes using champagne believe it or not.
I agree, it is very reminiscent of a hunter style chicken dish but without a tomato base- which would really change the overall flavor dynamics of this dish.