This is coq au vin as it’s traditionally prepared in Alsace, where a fruity, local white is more popular than rich, dark reds from farther south – though, in truth, if keenly priced rieslings are thin on the ground, any medium white will do. It’s a tangy, creamy dish that’s perfect for autumn dining, especially if served with plenty of bread or mash to mop up the glorious gravy.
Prep 15 min
Marinate Up to 12 hr
Cook 3 hr 45 min
Serves 4-6
