Weekday Coq au Vin

Preparation info
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By Michael Ruhlman

Published 2011

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Coq au vin (koke o VAHN), chicken cooked in wine, sounds like a fancy French dish but is rustic fare. Originally made with a tough old rooster, it is a dish perfectly adapted to the contemporary kitchen. This great one-pot meal uses common ingredients, and no stock is required—just water and wine.

The method for cooking this French classic varies, but I’ve tried to make it as efficient as possible, requiring little time at the stove. There’s no reason this version can’t be a staple