Coq-au-vin à la Beaujolaise

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • young cock or roasting chicken (about 3 pounds)
  • 3 tablespoons butter
  • 2


Cut the chicken into serving pieces. Heat 2 tablespoons each butter and olive oil in a heatproof casserole with the salt pork or bacon, cut in cubes. When the cubes begin to turn golden, add the onions and cook for a minute or two, and then add the mushrooms. Sauté the mixture gently until the onion