Light Coq au Vin with Fresh Herbs

I sometimes get into a cooking rut where I keep cooking the same kind of thing with just a few variations. Generally my cooking is in a permanent groove of all foods Mexican. That one is here to stay but my current cooking flow is to toss some organic chicken thighs into a dutch oven with a different batch of spices and veggies and cook it until it is very tender and melting in your mouth. The pulled Chicken Tacos were one of my first tries and they turned out so easy and wonderfully versatile that I have been experimenting with lots of different varieties of ingredients with the same cooking technique. Light Coq Au Vin with Fresh Herbs is my kind of meal for this shoulder season of late summer. Some days are hot and sunny and some are cold and wet here. I still feel like I want something fresh and light but comforting on those not so summery days. And it has to be easy. Light Coq Au Vin with Fresh Herbs is all that and more. It highlights the fully flavored fresh herbs of this late season and is super versatile. You can toss in Canellini Beans instead of the Chicken Thighs and make a Vegetarian version. It cooks fast or slow and can be served over noodles, brown rice or just in big bowls with crusty bread for soaking up the juices. I used a really light French Rose I found in an ALL Organic wine store in France. It gave it a wonderful fruity flavor but any white wine would do. An Oakey Chardonnay would be great too. Serve it up with a light salad of Arugula with a shave of Parmesan and a sprinkle of good Olive Oil and Balsamic. The longer you cook it the more tender it gets, just turn the temp down after the first 30 minutes.