Coq au Vin is a traditional French dish usually made with rooster or chicken in a red wine sauce. In his version, Dale Moss is making a coq au vin with a dry white wine, mushrooms, and greens. This dish is rustic, and comforting, yet very simple to make.


  • 2 chicken thighs
  • 1 onion, sliced
  •  5 garlic cloves, minced
  • 8 oz white mushroom, roughly chopped
  • 8 oz cremini mushroom, roughly chopped
  • 2 cups Tuscan kale, chopped
  • 1/2 stick (56g) butter
  • 2 cups white wine
  • 2 tbsp olive oil
  • 2 rosemary twigs
  • 4 thyme twigs
  • salt
  • pepper



  1. In a saucepan on medium heat, add 1 tbsp of olive oil. Stir in half of the onion.
  2. Once caramelized, add the wine. Cook for 8 to 10 minutes.

Coq au Vin

  1. In a pan on medium-high heat, drizzle 1 tbsp of olive oil.
  2. When hot, add the chicken, salt, and pepper. Sear the chicken on one side. Once cooked, reserve.
  3. Add half of the sliced onions and garlic to the pan with the chicken fat.
  4. Once caramelized, add the mushrooms. Stir in the rosemary and thyme. Cook for 2 minutes.
  5. Create a nest in the mushroom preparation. Add the chicken on the uncooked side. Add the kale.
  6. Deglaze the pan by adding the reduction (wine sauce).
  7. Cook down the chicken and mushroom for 5 minutes.
  8. Add the butter—Cook for 5 more minutes.
  9. Serve.

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