Coq au vin: anyone makes this?

Can't go wrong with Julia Child's recipe, baby.

Two Fat Ladies do it.

For best results use an old cock.

Use the best red wine you can afford, about one bottle per bird. Marinate the bird in some wine reduction and then crisp up the surface so the skin is not flabby, I do this in the oven.

Blanching little picking onions in boiling water, removing the skins (leaving the little root end whole) and then roasting separately is a pain, but is well worth the effort.

[quote]Blanching little picking onions in boiling water, removing the skins (leaving the little root end whole) and then roasting separately is a pain, but is well worth the effort.

The only thing I don't like about this and Julia's Boeuf Bourguignon recipes is the small whole onion prep, so I switched to buying the peeled frozen variety, like Ina does. I wonder how well those would roast. I'm never going back to fresh small onions.

I haven't made this recipe in years. I used to make it when the Beaujolais Nouveau etait arrivé in late autumn. Coq au Vin: the post-Thanksgiving treat. Here's Ina's recipe.

A great recipe for fall.