What is coq au vin made of?

Coq au vin is traditionally made with a big old rooster — that’s the coq. Either way, the bird is cut up, marinated in red wine and aromatics overnight, browned then braised in the marinade and and garnished with mushrooms, pearl onions and lardons. What kind of wine? Just about any red will work fine; Pinot noir, Beaujolais, Dolcetto d’Alba, Barbera, Sangiovese and Tempranillo all work great. You can use a whole cut-up chicken supplemented by a couple of extra thighs or drumsticks or say the hell with tradition use entirely dark meat — thighs and drumsticks In the last few years, in our neck of the woods, pearl onions have disappeared from most supermarket produce sections. Instead, we like to use small shallots, if we can find them. We also have difficulty finding slab bacon in supermarkets anymore — a nice, unsliced hunk may require a trip to a dedicated butcher shop. Finally, our recipe calls for optional demi-glace; using it results in a thicker, silkier sauce. You can find excellent veal demi-glace in the freezer section of some high-end supermarkets, or buy it online at D’Artagnan. IngredientsFOR THE MARINADE:1 bottle of red wine1 tablespoon red wine vinegar1 onion, sliced

Coq au vin was made with an old rooster, but I prefer using a younger chicken for a quicker braise of about 45 minutes. Traditional chicken braised in red wine with onions, bacon, and mushrooms. Chicken braised in red wine with pearl onions, bacon, and mushrooms. The chicken marinade consists of 3.5-pound chicken, cut into 8 pieces, 3 carrots, sliced, 2 ribs celery, sliced, 1 onion, diced, 4 cloves garlic, mashed, 3 sprigs fresh thyme, 1 bottle of red wine. The garnishes include 4 ounces bacon, diced, 1 pound button or cremini mushrooms, trimmed, 2 cups chicken stock, 16 pearl or small onions.