Coq au vin

Preparation info
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    • Difficulty


Appears in
Mourjou: The Life and Food of an Auvergne Village

By Peter Graham

Published 1999

  • About

In his no-nonsense book Real Good Food (Fourth Estate, 1995), the cookery writer Nigel Slater puts in a plea for ‘the return of some of the great restaurant clichés of the past’. His list of highly unfashionable dishes rarely found on the menus of Britain’s trend-crazed superchefs (my phrase) includes duck à l’orange, chicken tarragon, beef Stroganoff and coq au vin. Few things, he argues, are