Coq Au Vin
04 Apr 2012
Chef Paul Bocuse's coq au vin: a delicious classic French chicken recipe with the full-bodied flavour of red wine. Make it simple with his recipe!
Method
01.
Cut the chicken into pieces and let it marinate with wine and the herbs for 24 hours.
02.
Drain and dry the chicken, then let it brown in a large stew pot.
03.
Once golden, add the cognac and let it flame.
04.
Then add a bit of all purpouse flour, and turn off the heat.
05.
After having sautéed the vegetables in a bit of butter or lard, put everything into the stew pot and add wine.
06.
When warmed through, lower the flame and cook for 30-40 minutes, half-covered, turning the pieces over every so often.
Chef's advice
The best wine to use is Fleurie, but any good quality, robust red wine will do. For a fuller taste, it is best to use a organic chicken.
