Don’t let the fancy name of this classic party dish stop you; it all boils down to a chicken stew. Our easy take comes together in less than an hour.
COQ AU VIN TIPS
* Red wine is traditionally used in this recipe, but we prefer white because it makes for a more attractive sauce – use whichever you like to drink.
* While coq au vin is often made with pearl onions, they’re a pain to peel, so we’ve provided options. If using pearl, boil in water for 3 min. Plunge in cold water for 2 min. Slice off root ends and peel off skins.
* French chefs begin this dish by cutting up a whole chicken. While the skin adds flavour, it also adds a ton of fat and softens during cooking. Save time and calories by using skinless, boneless chicken.