Coq au Vin

Coq au vin is a classic French one-pot dish: the chicken is braised tender over a low heat in a red wine and vegetable sauce.

Meat

1. Salt and pepper the chicken thighs and brown them all over in a little fat in a heavy-bottomed pot, then take them out.

2. In the remaining fat fry the diced bacon crisp.

Sauce

3. Add the sliced carrot and the chopped onion to the bacon and fry them for a few minutes.

4. Return the chicken, pour in the red wine and the stock, and add the thyme.

5. Braise it covered over a low heat until the meat is tender and the sauce thickens – about 1 hour.

Tip: It is even better the next day, as the wine sauce's flavour comes together with the meat.