Coq au Vin

Coq au vin (literally chicken in wine) is a traditional dish from the countryside of Burgundy. The chicken soaks in red wine with garlic and rosemary for at least a day. It then simmers with lardons (fatty bacon), mushrooms, pearl onions, and Herbes de Provence until the chicken is fall-off-the-bone tender. The last step is adding beurre manié (butter kneaded with rice flour) to thicken the sauce – perfect for soaking the country bread we serve on the side.

Each serving comes with two pieces of on the bone chicken, usually a piece of light and dark meat. Be careful as you serve, as the crocks are very hot and heavy.