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Coq Au Vin - The French Classic
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Pieces of chicken cooked slowly in a rich red wine sauce, enhanced by the robust flavours of shallots, garlic, mushrooms and bacon.
Make the dish up to 24 hours in advance. Once cool, chill in the fridge until ready to reheat. If freezing, do so the day you make the dish, but do not add the mushrooms. Before serving, defrost in the fridge for 24 hours, then place on the hob on a low heat, bring to a simmer and continue from step 5.
Montana Marlborough Classic Pinot Noir, Marlborough, New Zealand, is a delightfully fresh fruit-driven Pinot Noir, with an elegant balance, similar to that found in a good red burgundy.
Typical values per serving:
This recipe was first published in October 2004.