Coq au Vin

My version of an old-fashioned French recipe, with a little corner cutting. If you ever come across an old, tough chicken, this is the place to use it; increase the cooking time as necessary until the bird becomes tender. If you use one of our typical chickens, it’s actually a pretty quick recipe to prepare. Use a decent but not too expensive red wine.

Pearl onions are quite nice here, even frozen ones. If you start with fresh ones, however, which are best, drop them into boiling wa