Coq au vin can be made in a Dutch oven on top of the stove or in a casserole dish in the oven.
I have prepared it both ways. There are recipes for the entree with white wine but the recipe that
follows uses dry red wine. Who said you can't have red wine with chicken?

Coq Au Vin xxxxxxxx Serves 6
1 chicken, cut up tsp. dried thyme
5 tbsp. flour freshly ground pepper
3 tbsp. olive oil tsp. dried tarragon
1 large onion, chopped 1 bay leaf
1 slice ham, chopped 2 cloves garlic, minced
1 sprig parsley 2 oz. brandy
lb. mushrooms, sliced 12 oz. dry red wine
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Dredge chicken in flour. In a heavy iron skillet, brown chicken in
oil and transfer to an ovenproof casserole. Put onion, ham, parsley,
mushrooms, thyme, pepper, tarragon, bay leaf and garlic on top of
the chicken. Heat the brandy, pour over chicken and ignite. When the
flames die down, add wine. Place casserole in a heated 300-degree
oven and cook until chicken is tender, about 2 hours.