Don't treat this recipe as gospel; red wine or white wie, any herbs you like, whatever you like. Follow the method but feel free to change the ingredients

Directions

Dip the chicken in the seasoned flour and heat the oil and butter in a flameproof casserole

Brown the chicken in batches and set aside

Deglaze the pan with a little water and pour it on the chicken - that's where the flavour comes from and it's essentially gravy

add a bit more oil to the pan and fry the onions, carrots and celery for 5 minutes

Add the garlic and fry for another minute

Add the wine and then half full the bottle with water and add that too. Bring to the boil and simmer for a few minutes

Put the chicken and gravy back in with the herbs and give it a stir

Season it with salt and pepper and put the lid back on and simmer gently for an hour or more

Ingredients

• 8 Chicken pieces with the skin and bone still in: Thighs are best - don't use breast
• Flour with a bit of salt and pepper for dusting
• 1 tblsp of oil
• 1 dollop of butter
• 2 onions, chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 2 cloves of garlic, sliced
• 1 bottle of wine
• 1/2 bottle of water
• Thyme, sage, parsley, whatever you are using. Tarragon is good

Coq au Vin Blanc

Classic coq au Vin uses red wine but white is fine - can sometimes be nicer. I prefer it if I'm adding cream. Proceed for the whole of the Coq Au Van recipe with white wine (something dry but fruity is perfect - a new world Riesling for example) and when you are about 5 minutes from service stir in some double cream to make it a bit richer

Worth leaving the butter out if you're adding cream in my view; we're not savages!