Slideshow: Behind the Scenes: Bar Boulud Shows Us Their Classic Coq Au Vin

Coq Au Vin
Coq Au Vin
Bar Boulud renders a traditional version of this classic French dish.
Torching the chicken
Torching the chicken
As with most simple dishes, we start with a blowtorch.
Torching the chicken
Torching the chicken
Don't forget the underarms!
The
The "vin"
...and covered with a layer of carrots, onions, celery, garlic, thick-cut bacon, and a sachet of herbs, which all marinates overnight.
Wine-tinted chicken
Wine-tinted chicken
This is what the chicken looks like after its overnight soak.
Searing
Searing
After a coating of flour, the chicken is seared in a braising pan.
Searing
Searing
The vegetables and bacon are seared separately.
Braising
Braising
The whole mixture is then covered in chicken stock, veal stock, and a wine reduction, and sent off to be braised.
Pasta
Pasta
The chef hand-shapes some pasta by carefully twirling it around a stick.
Saucing
Saucing
And finally the dish is doused in a reduction of the wine sauce, before the vegetables, bacon, and pasta are added.