Half-Coq au Vin

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

I don’t pretend this is the real thing, in the sense of the Elizabeth David adumbrated original. But it is a good chicken stew, cooked in wine, which borrows from the cuisine bourgeoise classic without running too severely into debt. Again, this is something I like to make for myself to reheat and eat alone for dinner when I want something proper and comforting and old-fashioned.