Gallery: 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"

The broken down chicken is submerged in a dry red wine...

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

All crispy!

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.

Pasta cutting
Pasta cutting

Hand-made pasta!

Saucing
Saucing

And finally the dish is doused in a reduction of the wine sauce, before the vegetables, bacon, and pasta are added.