Poulet au vin rouge

Name: Poulet au vin rouge (Chicken Casserole in Red Wine)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serve 4
Cuisine: French
Ingredients: 2 large carrots, peeled and sliced; 30 g/1 oz pancetta; sea salt and freshly ground black pepper; tagliatelle, cooked, to serve (optional); 350 ml/12 fl oz/scant 1½ cups Burgundy red wine, or your choice of regional red table wine; 55 g/2 oz butter, diced; 1 handful of tarragon, leaves only, or 3-4 thyme sprigs; 2 garlic cloves, unpeeled and crushed with the flat edge of a knife or your hand; 1 tbsp sunflower oil; 1 large chicken, about 1.5 kg/3 lb 5 oz, cut into 8 pieces; 2-3 tbsp flour, for dusting; 1 shallot, chopped

Chicken Casserole in Red Wine

Preparation info

Serve
4

Difficulty
Easy
Ready in
1 hr 35

Appears in

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

About

This dish is a variation on Coq au Vin, which is such a classic that it can be found in almost every brasserie in every region of France. The difference between one Coq au Vin and another is very subtle: the wine used will most likely be one from that region, and some cooks use more heavily smoked bacon than others. But, it is generally agreed that you can’t improve on perfection, so no one tries. Coq au vin has mushrooms in it and silverskin onions rather than shallots, so my dish is calle