![]() Feel free to use any type of chicken (an old hen isn’t necessary) and if you’re short on time, as I usually am, you can skip the overnight marinating. ![]() If you have a Le Creuset Dutch oven, this is the time to pull it out. It’s now one of my favorite cold-weather dishes. (My favourite, for the record was at Chez René at 14 Boulevard Saint-Germain in the Latin Quarter.) Several years later, working for cookbook author Anne Willan, I learned even more about this French classic. Each was unbelievably fantastic, though I think it took me a year or two before I could look at it on a menu again. It was interesting seeing the difference between dishes: some were served with potatoes, some with noodles, some sauces were lighter in body, and one had a sauce so dark and velvety, it almost looked like melted chocolate. ![]() So for the sake of research, I ate it at out at three restaurants and made it once at home. It was in November 2003 and I was writing a story for a magazine on the best coq au vin in Paris. I don’t remember when exactly I first tried this hearty dish, but I do remember the time I ate it four times in one week (something I do not recommend). Traditionally the dish was made with a tough old bird, as the red wine would slowly tenderize the meat over several days as it marinated and simmered, making a lusciously flavorful stew. Though the name might elicit giggles, coq is the French word for a rooster. One of my fall dinner party favourites is a classic French dish that never goes out of style: coq au vin.
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