Advertisement
Coq au Vin
Preparation info
- Serves
4–6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
The mature ‘coq’ that would give this dish its characteristic flavour would need longer to cook than an average bird: allow at least twice the length of time given in this recipe.
Ingredients
| chicken |
Method
For the marinade: in a saucepan (not aluminium) combine the wine, onion, carrot, celery, bouquet garni, garlic, peppercorns and olive oil. Bring to a boil, simmer 5 minutes and let cool completely.
Cut the chicken* into eight pieces. Pour the marinade over the bird, cover and leave at room temperature for 6 hours or in the refrigerator for 10-12 hours, turning the pieces occasionally.</