Coq au vin was one of the first French dishes I ever cooked, and it seemed terribly sophisticated in the early ‘80s. Literally ‘rooster in wine’, it’s a classic braise of chicken, onion, mushrooms and speck, sometimes thickened with the chicken’s blood (but not in my case). Coq au vin is most often associated with Burgundy but it’s made all over France using whatever white or red wine is local to the region. In Jura they use the wonderful vin jaune (and local morels), while in Alsace it’s usually riesling. I prefer white wine and like to cook and serve it in a bright cast-iron baking dish. Serve the rest of the wine you cook it in with dinner, I went Alsatian with Arthur Metz pinot gris. Bon appétit! See video below for another delicious French chicken braise.
If you can’t get tiny pickling onions, use small spring onions.
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