Coq au Vin
Prep: 20 min
Cook: 90 min
Hard
Ingredients
1 whole chicken (jointed)
750 ml red wine (Burgundy or Pinot Noir)
200 g lardons or bacon
200 g button mushrooms
2 carrots
2 onions
3 garlic cloves
2 tbsp flour
2 tbsp butter
Thyme, bay leaf, parsley
The Story
Coq au Vin means "rooster in wine" and was originally devised to tenderise tough old roosters by slow-braising them in wine for hours. Brought to global fame by Julia Child's 1961 "Mastering the Art of French Cooking", it is the ultimate symbol of French home cooking.
Instructions
- Season chicken pieces with salt and pepper; dredge in flour.
- Melt butter in a Dutch oven, brown chicken on all sides; set aside.
- Fry lardons, onion, carrot and garlic in the same pot for 5 min.
- Pour in wine, scraping the bottom. Return chicken, add herbs.
- Cover and simmer on low for 75–90 min. Add mushrooms in the last 20 min.