Poulet au vin rouge

This recipe is a simplified version of a coq au vin and though a true coq au vin is a beautiful, flavoursome dish, I’ve tweaked the recipe here for two reasons. A ‘coq’ is a cockerel and therefore not only an old bird, but a large one, so it takes a lot longer to cook than a small chicken. Traditional coq au vin recipes simmer the whole bird in wine, which is a way of tenderizing its tough meat and bringing out its deep, almost gamey flavour, but most recipes now use a young chicken and joi