In my humble opinion of course. If you haven’t yet tried Coq au Vin, you don’t know what your missing (just to clarify, Coq is the French word for rooster). This is quintessential French cuisine at its best and it begs to be partnered with a rustic red Burgundy.

The only way to have it is with the chicken left on the bone, so if you’re not keen to cut a whole chicken to pieces (thighs, legs & all) your butcher should be able to give you what you need already prepared. There are a number of ways to do this, but this way always works well for me.

Coq au Vin (Serves 6)

• olive oil (about 3 tbsp)
• 80 g of butter
• chicken cut into pieces (left on the bone)
• 150 g of shallots
• sprinkle of flour (about 40 g)
• 50 ml cognac
• 500 ml red wine (best stick with French)
• 2 cloves of garlic finely chopped
• 200 g button mushrooms
• bacon lardons
• bouquet garni
• salt and pepper

Season the chicken pieces. Heat the oil in a large pan and throw in the garlic for 20 seconds or so. Add all of the chicken and half the butter and brown on all sides. Whilst stirring sprinkle in the flour before transferring to a separate dish.

Add the rest of the butter and throw in the shallots, cooking for a few minutes before adding the bacon lardons and button mushrooms. Cook until the bacon is cooked and the mushrooms start to turn a golden brown.

Pour in the cognac allowing some of the alcohol to burn off, then return the chicken to the pan before adding the wine and the bouquet garni.

Simmer for 1-2 hours and serve with mash and green beans. If you really want to indulge, omit the mash for Dauphinoise potatoes. Another one of my favourites.

The wine match

I always find it interesting to match national or regional dishes with national/regional wines. Red Burgundy (pinot noir) ticks all the right boxes for me, but if you prefer the more robust Bordeaux style, or even the lighter Beaujolais, go for it. I had the Woodstock Shiraz-Cabernet with it last time. Hardly local, but I was still revelling in culinary heaven.

Moillard Bourgogne Rouge (Burgundy)

Chateau d’Argadens Rouge (Bordeaux)

Moillard Domaine Fort Michon Brouilly (Beaujolais)

Charles Thomas Beaune-Greves 1er Cru (splash out Burgundy)