Classic Coq Au Vin Recipe

CHEF BILLY PARISI

This recipe isn’t all that difficult to do and if you are interested in the culinary arts, you will hone your skills since it requires chicken fabrication, pan-searing, cutting and chopping, and braising.

STEP 1

Marinate the fabricated chicken with some onions, celery, carrots, garlic, red wine, cognac, olive oil, salt, and pepper overnight in the refrigerator.

STEP 2

Remove the chicken from the marinade, discard the marinade, and season the chicken with salt and pepper, and set aside.

STEP 3

Cook some bacon lardons in a Dutch oven pot until crispy brown and then set them to the side.

STEP 4

Roast the chicken in the Dutch oven with rendered bacon fat until browned on all sides.  Set the chicken aside.

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