Poulet au vin rouge

Chicken Casserole in Red Wine

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Preparation info

  • Serve

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 35

Appears in

French Brasserie Cookbook

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 called a casserole, not a coq au vin.

Ingredients

    Method