Coq au Vin Recipe - Classical French Cookery

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I've seen this recipe done a thousand times online, and I don't think one has done it the right way in my opinion. This could be the greatest one pot wonder ever created, the French really knew what they were doing with this. Its generous, deep, and intensely satisfying.

Coq au Vin

1 large, 1.5kg chicken

1ltr good quality chicken stock

Half a bottle of burgundian red wine

1 carrot, diced

1 onion, diced

1 leek, diced

1 bulb garlic, split

10 peppercorns

Thyme

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Flour, seasoned with salt and black pepper

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20 button mushrooms, stalks trimmed

20 silver skin pearl onions, soaked in boiling water, then peeled

100g Alsace/ventreche bacon

Thyme

Flat leaf parsley

Salt

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Break the chicken down into 13 pieces cut for sauté. Marinate the chicken overnight in red wine along with the diced vegetables, peppercorns and thyme. Drain the chicken from the red wine and reserve the liquid/vegetables. Heat a wide based pan, add a layer of olive oil and begin to colour the onions and bacon – allow to baco...

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