See our Best of Detroit 2020 winners.

Coq au vin 

2 young roosters or chickens (4 1/2 pounds total)
2 bottles red wine
2 tablespoons cognac
1 1/2 cups cubed bacon (lard de poitrine demi-sel)
1/2 cup butter, plus a little oil
1 large onion or 20 small white onions
4 cloves garlic, chopped
2 bunches herbes de Provence bouquet garni
3/4 pound small mushrooms
1/4 cup flour
salt, pepper, thyme, bay leaves

Preheat the oven to 350 degrees.
Cut the birds into pieces. Cut the bacon into small chunks. Chop the onion. Slice the mushrooms.
Melt the butter and oil in a large pot. Brown the birds lightly on all sides.
Sprinkle the flour over the bird pieces, in layers. Warm the cognac in a small saucepan. Add 1 cup of wine and then the cognac. Light the cognac and flambez the birds.
When the flames die naturally, pour in the rest of the wine and add the herbs. Cover the pot and bring to a boil.
Cook in the oven for about an hour.
Sauté the bacon in a pan; set aside. In the same pan, sauté the onion; set aside. Repeat with the mushrooms.
When birds are cooked, take the pieces out, strain the sauce and reduce it to a nice texture. Add the onion, bacon and mushrooms, and the chicken pieces.
Let sit in fridge, covered, for a day. Upon reheating, add chopped garlic, salt and pepper to taste.
Serve it with fresh pasta or boiled potatoes. Feeds 12.
(May also be simmered on the stove instead of baked in the oven.)

We welcome readers to submit letters regarding articles and content in Detroit Metro Times. Letters should be a minimum of 150 words, refer to content that has appeared on Detroit Metro Times, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at letters@metrotimes.com.

Detroit Metro Times works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Detroit and beyond.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Detroit's true free press free.

Read the Digital Print Issue

October 21, 2020

View more issues

Newsletters

Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Best Things to Do In Detroit