Coq au Vin | Classic Chicken in Red Wine

Cut the rooster or chicken into 8 pieces. Cut off the wingtips. Set aside the carcass and wingtips for the stock.

Cut carrots into 0.5 cm cubes. Roughly chop onion and garlic. Cut celery stalks into 0.5 cm thick slices.

Place the meat pieces together with the vegetables and spices in a bowl and pour red wine over them. Cover with cling film and marinate in the refrigerator for 12 hours.