As King Henri IV of France once said, “A chicken in every pot!” which became a political welfare statement promising food from the peasants to the elite.  Traditionally a rooster (Coq) was used for this recipe being a much tougher bird resulting in stronger flavours.  This dish is quite similar to the Boeuf Bourgignon which of course uses beef instead of chicken.  Marinating the chicken for 24 hours in aromatic wine will improve the flavour, however that step can be optional if you’re time constrained.  Selecting a good wine that you would also enjoy to drink is the key to the success of this dish, so don’t skimp, use a descent wine and not a cheap cooking wine.  A great Sunday dish everyone is sure to enjoy.