Coq au vin

This is a staple of the French provincial repertoire. It’s also regularly one of the worst-cooked brasserie dishes. Sometimes the chicken pieces are marinated overnight to deepen the effect of the red wine. This will darken the chicken and has the side effect of drying it out as well as overpowering any chicken flavour the bird has to contribute.

Unlike braised lamb or beef, coq au vin does not reheat well but compensates by giving a freshness and vitality many other braised dishes