Coq au Vin

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 2 × 1.6 kg (3 lb 8 oz) chickens, each jointed into


  1. Put the chicken, wine, bay leaves, thyme and some salt and pepper in a bowl. Cover and leave to marinate overnight.
  2. Blanch the bacon in boiling water, then drain, pat dry and sauté in a large frying pan until golden. Lift out onto a plate. Melt a quarter