This dish hails from Burgundy, where rich wines flow almost like water. It is simultaneously a dish of the farm and of the bourgeoisie -- a fine coq au vin can go anywhere. Serve with our Baguette to soak up all the flavorful juices. It's also good with the Pommes Anna and a simple green salad. You can use precut chicken quarters -- you just won't have the giblets. This dish must be made a day ahead.

A bouquet garni is used to season French dishes. Place thyme, parsley, cloves, bay leaves, and garlic on a double layer of cheesecloth. Gather edges of cheesecloth, and secure with a string. Secure tightly; you don't want the bag to break and disperse its contents into the stew. If you prefer, you can make one with leek leaves. Directions are included with our Coq au Vin recipe.

Step 1. Brown chicken in butter to develop rich, caramelized flavors.

Step 2. Add liquor, giblets, bouquet garni, broth, wine, and garlic. Simmer 1-1/2 hours. Refrigerate the chicken and wine mixture separately overnight. Discard the boquet garni. Skim solidified fat from the surface and discard.

Step 3. Make a beurre manie with butter and flour. Softened butter and flour are worked together until a paste forms. It is then stirred into the wine mixture to thicken it.