#Coq au vin recipe plus#
Herbs: Fresh thyme and a dried bay leaf are all you need for cooking, plus a garnish of fresh parsley.Red wine: You want a nice full-bodied red wine that’s good enough to pour into a glass and drink.
Luckily, shallots do the job equally well.
While I was testing and perfecting this recipe, I had Julia Child by my side the whole time, in the form of her cookbook Mastering the Art of French Cooking. If you have an enameled Dutch oven or a cast iron “everyday pan” this is the ideal way to use it! How the heck do you pronounce “Coq Au Vin”?.