Coq Au Vin Rosé by Jeany Cronk
Coq Au Vin Rosé recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.maisonmirabeau.com.
Ingredients
- 1.8kg (4lb) chicken
- Unsalted butter, for cooking
- 5 banana shallots, halved
- 6 garlic cloves, peeled
- 350ml (12 fl oz) Mirabeau Classic rosé wine
- 1 fennel bulb, thinly sliced
- 2 unwaxed lemons, thinly sliced
- Olive oil, for brushing
- 1 bunch of radishes, trimmed
- Salt
- freshly ground black pepper
- Boiled potatoes or a baguette, to serve
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