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The Iconic Recipes
Appears in
By Marcus Bean
Published 2024
Because of chicken’s versatility, cooks around the world have all taken chicken into their kitchens and created some of the most delicious recipes, each one with that perfect balance of ingredients. Some are recognized pairings, others evolved from happy accident, resulting in flavours, textures, colours and cooking methods that make a really classic dish. These dishes have stood the test of time, and some of them are a starting point for my own recipes in this book.
Coq au vin was one of the first dishes I mastered as a chef, and I just had to include a classic version because it is a recipe that still fits perfectly into our modern lifestyle. ‘Cockerel with wine’ is known by every chef around the world. Based on the classic principles of French cuisine, this slow braise of chicken in red wine with mushrooms, bacon lardons and garlic makes a rich and warming dish. Created in the early twentieth century, its popularity was assured by the TV chef Julia Child, who featured the dish on her TV show and in the breakthrough 1961 cookbook, Mastering the Art of French Cooking, which she co-wrote with