Chicken in Red Wine

By corlear

Coq au Vin

A scattering of mixed dried herbs can replace the bouquet garni in this recipe. Rather than dressing the dish on a platter, it may be served directly from its cooking utensil, in which case the bread is better diced, sautéed in butter until golden and crisp, and sautéed at the last minute with a crushed garlic and chopped parsley mixture that can be scattered over the surface of the stew at the moment of serving.

A coq au vin will not suffer from being prepared in advance, except for the addition of garnish and final reheating.

Ingredients

• 2 finger-thick strips lean pancerta, cut crosswise into finger widths, blanched, rinsed, and drained
• 3 medium carrots, peeled, and cut into sections
• 3 medium onions, peeled and coarsely chopped
• 1 10-to-12-month-old cock (about 6 pounds), cut into serving pieces
• olive oil (or other cooking oil)
• salt
• small handful flour
• healthy dash of Cognac
• bottle (or more) good red wine
• bouquet garni

Details

Servings 4

Preparation

Step 1

No directions included with this recipe.