Coq au Vin at Le Bernardin

About

Coq au Vin is a classic French dish that consists of braised chicken cooked in red wine, mushrooms, and bacon. This hearty, rustic meal is traditionally prepared with bone-in chicken pieces, which are first browned to create a crispy exterior. The chicken is then simmered in a rich sauce made from red wine, brandy, and tomato paste, along with aromatics like onions, carrots, and celery. The addition of mushrooms and bacon adds depth and complexity to the dish. At Le Bernardin, Coq au Vin would likely be presented with an emphasis on fresh, high-quality ingredients and precise technique. The dish would be served with egg noodles or other accompaniments to soak up the flavorful sauce. The slow-cooked chicken becomes tender and falls off the bone, while the sauce reduces to a rich, velvety consistency. This dish is perfect for a cold winter evening, offering a comforting blend of flavors and textures that highlight the culinary expertise of Le Bernardin.