Le Vrai COQ au Vin

Name: Le Vrai COQ au Vin (The Real COQ au Vin)
Yield: Serves 6 to 8
Cuisine: France
Ingredients: 8 ounces/225 g button mushrooms, trimmed and quartered if large; salt and pepper; 2 tablespoons/30 g butter, more if needed; 16 to 18 baby onions (about 8 ounces/225 g), peeled; salt and pepper; 1 tablespoon chopped fresh parsley; 6-ounce/170-g piece lean smoked bacon, cut into lardons; 3 tablespoons/22 g flour; 1 tablespoon vegetable oil; 6-ounce/170-g piece lean smoked bacon, cut into lardons; 2 garlic cloves, chopped; 1 large bouquet garni; 2 cups/500 ml. chicken broth, more if needed; 2 shallots, chopped; 1 teaspoon peppercorns; 1 garlic clove; 2 stalks celery, sliced; 1 carrot, sliced; one 5- to 6-pound/2.5-kg stewing hen or large roasting chicken, cut into 8 pieces; one 5- to 6-pound/2.5-kg stewing hen or large roasting chicken, cut into 8 pieces; 1 tablespoon olive oil; 1 bottle (750 ml) red wine; 1 onion, sliced

The Real COQ au Vin

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

Coq au Vin comes in many styles, taking on character from whatever regional wine in which you choose to cook it. Coq au Beaujolais, for instance, with a light tawny sauce made with the local Gamay, is quite different from the dark, almost mahogany version of the dish found downriver in the Rhône Valley, where Syrah is the preponderant grape. Over in Alsace, it is made with white wine, another story again. However, there is only one authentic way to cook Coq au Vin. It takes several days of

Ingredients

Europe
France
Main course
Dinner
Mediterranean

Ingredients

Method