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French·France · Burgundy·Main Courses
Coq au Vin
Classic French chicken stew with rich red wine sauce.
150 min total (prep 30 · cook 120)· Serves 4· Intermediate·New
Dating back to ancient Gaul, this dish encapsulates the French penchant for slow-cooked meats.
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Method
- 1Marinate chicken in wine, onions, and herbs overnight.
- 2Remove chicken, and reduce marinade to half.
- 3Fry bacon, mushrooms, and onions in butter until golden.
- 4Brown chicken pieces, sprinkle with flour, and cook for 5 minutes.
- 5Add reduced wine, garlic, and bay leaf; simmer for 90 minutes.
Chef's tips
- Use a robust red wine like Burgundy for best flavor.
The story
Dating back to ancient Gaul, this dish encapsulates the French penchant for slow-cooked meats.
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