The Coq au Vin series is complete. Part 4, the finish, the plate, the full reveal.
Four parts. One of the most satisfying dishes in classical French cuisine. And a quiet reminder that slow cooking is some of the most intelligent cooking there is, the long braise breaks proteins down into their most digestible form, the wine transforms from sharp to complex, and the aromatics do exactly what herbs have always done: make the food work harder for the body.
If you’re just finding this series, start at Part 1, links below. Cook the whole thing. It’s worth the time.
And drop a comment, what should we make next?
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