Coq au vin is a traditional French dish, very similar to boeuf bourguignon (beef burgundy), with the exception that it uses chicken in place of beef. And while bourguignon traditionally uses, well, burgundy, coq au vin uses any type of wine, although I tend to opt for merlot — especially when turning it into a casserole.
The wine and the broth come together to form a sauce that bakes right into egg noodles, making this a gourmet one-pot meal. All the other classic tastes of coq au vin are here, including pancetta, mushrooms and pearl onions that pop just slightly. It'll be the best casserole you have this week!
If you don't have a Dutch oven or other oven-proof pot, you can simply follow steps 1 to 5. Then in step 6, instead of adding the chicken back, stir everything together and pour into a large casserole dish.