Coq au Vin de Bourgogne

Page 399

Cuisine: French | Course Type: Main Courses

(1 review)

Tags: chicken Coq au Vin French red wine braise cooking with alcohol chicken braise

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It was fine, but not as good as my two go-to-recipes - the long one and the short(er) one.

Part of the problem was that the filets had dried out while the chicken legs were still slightly undercooked; might have been our fault, but I can't yet spot why, especially as we didn't have this problem with any other recipe. Also, the sauce was slightly sour, and I'm not sure whether that was due to the red wine, or due to reducing the red wine that much - or due to both.

Last, the recipe tells you to fry the bacon and the onions, and then to add the chicken pieces - as opposed to frying one after the other. However, as it was virtually impossible to fry all chicken pieces in one batch, the bacon and onions started to burn before all chicken pieces were done.

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