Rezept von David Lebovitz: Chicken in red wine sauce – Coq au Vin

Selten kommt ein Hühnchen in solch intensive Geschmäcker gekleidet: Rotwein, Schokolade, Pilze - grandios. Annick

ORIGINALREZEPT von David Lebovitz: Chicken in red wine sauce – Coq au Vin
Serves 4

This recipe, which David Leite brought to Paris, was inspired by one from Anthony Bourdain. It uses a regular chicken, but it does call for chicken blood. I don't know where one finds that in America, but it's not something sold on the shelves of my local supermarket in Paris either, so I skipped it. I'd always assumed that the rich, dark sauce for coq au vin was thickened with chocolate. (Or perhaps that was just wishful thinking.) David made my wish come true, and at my suggestion, we added a slurry of cocoa powder in place of the blood. And since we're both fans of smoked bacon, he was happy with the nice lardons of French bacon that I had prepared. Commercial American bacon throws off a l...