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

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