This is a bit of a different recipe. Properly, coq au vin is cooked long and slow, and isn’t the healthiest dish ever. Eating Well took that and made a much healthier version, which still tastes absolutely amazing, and has rapidly become a favorite of both myself and my friends.
First you start out by coating the chicken in flour with a bit of seasoning, and searing them in a small amount of olive oil over medium heat. You want to reserve some of the flour and mix it with water for later use. The recipe calls for this to be done in a skillet, but I like doing it in a dutch oven.
Once the chicken is browned on all sides, transfer it to a plate, add a bit more olive oil, and throw in a bunch of vegetables. Mushrooms, carrots, and onions with a bit of rosemary are what we use here, but you could easily throw in some celery or even a turnip if you’d like.