There are many traditional variations on coq au vin in France—in the Jura they add morels; the Alsatian version is bound at the last minute with egg yolks and cream and served with noodles; in Provence cooks add tomatoes, black olives, and red peppers; in Normandy the wine becomes cider; in Flanders, beer. And of course the original is the Burgundian chicken stew with red wine, onions, mushrooms, and lardons. We’ve decided to make it lighter with white wine—and Italian wine at that. We like to make this peasant dish a day in advance, to give time for the flavors to meld.
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