Coq au Vin de Cahors

Preparation info

  • Serves

    6–8

    • Difficulty

      Medium

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

We were served a dish similar to this by my friend Michèle, who lives in a small hamlet in Languedoc, where her neighbours’ chickens and cockerels run around her yard.

Ingredients

  • 5–6 lb / 2.30–2.70 kg cockerel (or hen, which changes the dish to Poule au Vin de Cahors)
  • 6

Method

Joint the bird into eight pieces, and chop the remaining carcass into two or three. These pieces can be cooked with the casserole to add extra flavour. Remove the rind from the belly pork, and cut it into matchsticks. Fry gently in a large frying pan until the fat runs. Meanwhile, peel the onions, and if using a large one, slice it. Trim the leeks, and slice the white parts only, discarding the