Coq au Vin
Chicken braised in red Burgundy with lardons, mushrooms and pearl onions until the sauce turns glossy and deep.
Origin & history
Coq au vin is a peasant method of tenderising an old rooster with wine, documented in Burgundy for centuries and codified by Escoffier. Each region has its own: Riesling in Alsace, champagne in the northeast. The Burgundian version is built on red wine, bacon and a dark, reduced sauce finished with butter.
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