It has been very cold here in London for the past week. I thought a nice hot stew would be just the thing to warm us up. I found a recipe for Coq au vin in both Julia Child’s Mastering the Art of French Cooking, and in Bill Granger’s Bill’s Basics. I decided to try Julia Child’s recipe, and then perhaps next time use Bill’s recipe.
Julia Child’s recipe calls for a number of steps, however I omitted the bacon and cognac.