This dish is made from a recipe in The Country Cooking of France by Anne Willan. A blend of red wine, various vegetables and herbs, and chicken, this dish is savory all year long. See the recipe for Coq au Vin ». André Baranowski

This dish is made from a recipe in The Country Cooking of France by Anne Willan.

Yield: serves 6


  • 3 cups red wine
  • 1 tsp. whole black peppercorns
  • 3 cloves garlic (1 whole, 2 chopped)
  • 2 ribs celery, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 (5-6-lb.) chicken, cut into 10 pieces
  • 3 tbsp. olive oil
  • 8 sprigs flat-leaf parsley plus 1 tbsp. chopped leaves
  • 2 bay leaves
  • 2 sprigs thyme
  • 12 lb. slab bacon, cut into 2″-long slivers
  • 3 tbsp. flour
  • 2 cups Chicken Stock
  • 2 shallots, chopped
  • Kosher salt and freshly ground black pepper
  • 4 tbsp. butter
  • 18 pearl onions, peeled (see Pearls of Wisdom)
  • 12 lb. button mushrooms, quartered


  1. Bring wine, peppercorns, whole garlic, celery, carrots, and yellow onions to a boil in a pot; reduce heat; simmer for 5 minutes. Let cool, pour over chicken in a bowl, and drizzle with 1 tbsp. oil. Cover and marinate overnight.
  2. Heat oven to 325°. Tie parsley sprigs, bay leaves, and thyme together; set aside. Remove chicken from marinade; pat dry. Strain marinade; reserve liquid and solids separately. Heat 1 tbsp. oil in a wide pot over medium heat. Add bacon; cook until crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to a bowl; increase heat to medium-high. Working in 2 batches, brown chicken, 6–8 minutes; transfer to a plate. Add reserved solids; cook until soft, 10–12 minutes. Sprinkle in flour; cook, stirring, for 1 minute. Whisk in reserved liquid; boil. Simmer for 1 minute. Stir in remaining garlic, stock, shallots, and salt and pepper to taste; nestle chicken and herb bundle in vegetables. Bake, covered, until tender, about 1 1⁄4 hours. Transfer chicken to a plate; cover with foil. Strain sauce; keep warm.
  3. While chicken is cooking, heat 1 tbsp. butter and remaining oil in a skillet over medium heat. Add pearl onions; cook until golden, 4–5 minutes. Reduce heat to medium-low; cook, covered, until tender, 8–10 minutes. Combine onions with bacon. Heat remaining butter over medium-high heat; cook mushrooms until tender, 4–5 minutes. Arrange chicken on platter; top with sauce, bacon, onions, mushrooms, and remaining parsley.