Like Beef Bourguignon, its sister dish from the Burgundy region of France, Coq au Vin is a stew of chicken slowly simmered in a hearty wine sauce with pearl onions, carrots, and shiitake mushrooms. Unlike the classic, Chef Danielle's take on this traditionally heavy dish is a bit on the lighter side, replacing red with white, and using a simple, bone-broth base in place of the classic rue based sauce.

Ingredients: Chicken, white wine, shiitake mushroom, garlic, lemon, carrots, onions, tarragon, salt, pepper.