Coq au Vin

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

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

Ingredients

Europe
Americas
France
United States
Main course
Mediterranean
New York

Ingredients

Method