Label
All
0
Clear all filters

Coq au vin

Rate this recipe

Preparation info
  • [For

    six

    ]
    • Difficulty

      Easy

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title