A truly authentic coq au vin is prepared with a cock bird, but you might find that chicken can come in handy as well and then voila, you’ll have a classic French stew.

Ingredients for 4 servings

1 cock of about 1.5 kg
50 g diced bacon
2 shallots
250 g mushrooms
1 clove of garlic
3 large tomatoes
1 tablespoon oil
2 tablespoons of butter
1 tablespoon flour (for the thickener)
200 ml of sherry
500 ml of white wine
2 bay leaves
3 sprigs of thyme
100 ml of cream

1. Prepare the cock and cut it into 8 joints. Add salt and pepper.
2. Cut the bacon into small cubes. Peel the shallots, clean the mushrooms, peel the garlic and chop everything finely. Seed the tomatoes and cut them into cubes.
3. Heat the oil in a frying pan and sauté the bacon. Add the shallots, garlic and mushrooms and let them cook for a few minutes.
4. Remove the mixture from the frying pan and set it aside. Put the pieces of cock and the flour in the pan and fry the cock pieces, skin side down, until they are nicely golden; then turn them and color the other side. Sprinkle it with sherry.
5. Add the white wine, chopped tomatoes, bay leaf and thyme, and bring to a boil. Add mushrooms, bacon, garlic and shallots. Bring to a boil, cover the frying pan and simmer for about 45 minutes over low heat, stirring occasionally.
6. Remove the lid and take out the thyme and bay leaves and simmer another 30 minutes. If necessary, add liquid. Add the cream just before serving.
It can be served with potatoes or with noodles.