Coq au Vin

Name: Coq au Vin
Yield: Serves 4
Cuisine: French
Ingredients: 12 pearl onions, peeled; pinch of sugar; ¼ lb/112 g slab or country bacon, cut into small oblongs (lardons) about ¼ by 1 inch/6 mm by 2.5 cm; ½ lb/225 g small, white button mushrooms, stems removed; 6 tbsp/75 g butter, softened; 2 tbsp/28 ml olive oil; 1 tbsp/14 g flour; salt and freshly ground pepper; 1 whole chicken, about 3.5 lb/1.35 kg, “trimmed”—meaning guts, wing tips, and neckbone removed; 1 bouquet garni; 1 tbsp/14 g whole black peppercorns; 1 onion, cut into a 1-inch/2.5-cm dice; 1 bottle/1 liter plus 1 cup/225 ml of red wine; 1 carrot, cut into ¼-inch/6-mm slices; 4 whole cloves; 1 celery rib, cut into ½-inch/1-cm slices

Preparation info

Serves
4

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Another easy dish that looks like it’s hard. It’s not. In fact, this is the kind of dish you might enjoy spending a leisurely afternoon with. There are plenty of opportunities for breaks. It’s durable, delicious, and the perfect illustration of the principles of turning something big and tough and unlovely into something truly wonderful. I know it looks like a lot of ingredients, and that the recipe might be complicated. Just take your time. Knock out your prep one thing at a time, slowly b

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