Coq au Vin, literally “rooster in wine,” is a classic Burgundy dish where chicken is braised in red wine with mushrooms, pearl onions, and lardons. Originally a way to tenderize tough birds, it’s now a sophisticated stew with deep, rich flavors.

Perfect for special occasions or cozy dinners.

Ingredients (serves 4-6):

• 1 whole chicken, cut into pieces (or thighs/legs)
• 750ml red Burgundy wine
• Bacon lardons, button mushrooms, pearl onions
• Garlic, thyme, bay leaves
• Flour, butter, cognac (optional)
• Chicken stock

Step-by-Step Instructions:

1. Marinate chicken in wine overnight (optional).
2. Brown bacon; remove. Brown chicken; set aside.
3. Sauté mushrooms and onions; flambé with cognac if using.
4. Thicken with flour-butter roux; add wine, stock, herbs.
5. Return chicken and bacon; braise covered 1-1.5 hours.
6. Serve with mashed potatoes or noodles.

Tips: Use good wine—you’ll taste it; pearl onions add sweetness.