Coq an vin

Burgundy is supposed to be famous for Coq au Vin, but these days it’s really hard to find an authentic one. In restaurants they vary from insipid chicken stewed in uncooked wine to mountainous piles of exaggerated culinary chauvinism. Here’s how to do it properly, or rather it’s a Floyd-adapted version of that of the redoubtable Mme LeClerc of the Hotel du Terroit at Gévrey Chambertin; where, by the way, she makes her ‘kirs’ with double crème de cassis and red Gévrey Chambertin. They are am