In Burgundy, even the roosters are cooked with respect. The story goes that an old farmer offered his toughest bird to a passing general — who softened it, not with kindness, but with wine. Thus was born Coq au Vin, the stew that tastes like autumn evenings and long friendship.

 

The dish is slow food in its purest sense: marinate, brown, simmer, and let time do the rest.

 

Ingredients

 

(Serves 4–6)

 

• 1.5 kg (3.3 lb) chicken, cut into pieces (traditionally rooster)

• 150 g (5 oz) smoked lardons

• 250 g (9 oz) small mushrooms, halved

• 1 onion, chopped

• 2 carrots, sliced

• 3 cloves garlic, crushed

• 750 ml (3 cups) Burgundy red wine

• 250 ml (1 cup) chicken stock

• 2 tablespoons flour

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1 bouquet garni (thyme, bay, parsley)

• Sea salt and black pepper

 

Method

 

1. Marinate the chicken overnight in wine with the herbs, carrots, and onions.

2. Remove and pat dry the chicken; reserve the marinade.

3. In a large cocotte, brown the lardons, then the chicken pieces, in butter and oil.

4. Sprinkle with flour, stir, and pour in the marinade and stock.

5. Add garlic, mushrooms, and herbs.

6. Simmer gently for 1½–2 hours until the meat falls from the bone and the sauce thickens.

 

Serve with mashed potatoes, buttered noodles, or a simple baguette to catch every drop.

 

🍷 Wine pairing

 

Bourgogne Pinot Noir — the very wine it was born in, earthy and elegant.

 

And if you ever find yourself in Beaune when the vineyards blush gold, raise a glass to patience — it’s the best seasoning in the kitchen.