Name: Authentic Coq au Vin
Yield: Serves 6 to 8 (if using a rooster); serves 4 to 6 (if using a chicken)
Ingredients: 2 tablespoons unsalted butter; One 7-8 pound rooster ( 3 and one half to 4 pound stewing hen or roasting chicken), cut in serving pieces, with giblets; One half cup cup calvados, brandy, poire william or other liqueur (if using a chicken, reduce the amount of liqueur to one-quarter cup); 12 ounces slab bacon, rind removed and cut into 1-inch chunks (use 8 ounces if cooking a chicken); 1 slice air-cured ham, diced; Sea Salt and freshly ground black pepper; freshly ground black pepper; 1 bottle hearty red wine; One bouquet garni (thyme, bay, parsley wrapped together); 2 cloves garlic, green germ removed; 2 cups chicken stock; 1 tablespoon unsalted butter; 1 pound mushrooms, cleaned and trimmed; Sea salt and freshly ground black pepper; freshly ground black pepper; 2 tablespoons unsalted butter; 3 tablespoons all-purpose flour

A true coq au vin is made with the master of the farmyard, a rooster. If you can't find such a beast, use a good-size roasting chicken, and reduce the cooking time (cook it for about one hour, or until the meat is tender and cooked but not falling from the bone).

Recipe notes

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