Bring to a boil and then reduce to a simmer.

Return chicken to pot and add bouquet garni, garlic, wine, and chicken stock. Drain all but 2 tablespoons of fat from pot. Set the chicken aside on a plate.ДЄdd bacon pieces to dutch oven and cook until fat is rendered and bacon is crispy.

Add the chicken, in batches, and cook until both sides are browned nicely. In a large dutch oven heat the butter under medium high heat. You want to get a good dredging because ideally, the flour that ends up on your chicken will ultimately be what thickens up your sauce throughout the cooking process. Place the flour in a shallow dish and dredge each piece of chicken, shaking off any excess. Season the chicken pieces with salt and pepper. Deal? Okay, let's get to it!ДЎ whole chicken, broken down into 8 piecesД«ouquet garni (the following wrapped in a cheesecloth) made of:Дў pieces of bacon, chopped into 1/4 inch pieces If you want to go overboard on it, don't put it in the pot, put it in a glass and drink it. So the best way to avoid purple chicken, you ask? Get a good coating on your chicken in the first place. One of the biggest mistakes when making Coq au Vin is that people end up with 'purple chicken.' You don't want purple chicken. The literal translation is 'Cock of the wine' (no giggling all of you immature folk, hehe) - but we can use our common sense and say it's 'Chicken cooked in wine.' it's 'Coke (in a nasally kind of tone)-O-Van (again, nasally!)'. It almost was annoying having to repeat it over and over again after people asked what I was making.

A classic French dish, but how in the hell do you pronounce it? I swear I was one of the only people in my Culinary lab to have even heard of it before. But thanks for sticking around.ДЄnyway, Coq au Vin. Took a little bit of a hiatus, didn't I? I'm telling you, life.

Coq au vin fondue