Coq au Vino Bianco

There are many traditional variations on coq au vin in France—in the Jura they add morels; the Alsatian version is bound at the last minute with egg yolks and cream and served with noodles; in Provence cooks add tomatoes, black olives, and red peppers; in Normandy the wine becomes cider; in Flanders, beer. And of course the original is the Burgundian chicken stew with red wine, onions, mushrooms, and lardons. We’ve decided to make it lighter with white wine—and Italian wine at that.