The Project: Le vrai coq au vin

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Each Friday, we post a recipe from the L.A. Times Test Kitchen archives that’s perfect for weekend cooking -- when you have more time on your hands. Well, bust out a bottle or red because this week it’s a classic: Le vrai coq au vin.

The recipe comes to us from noted cookbook writer and food authority Anne Willan. (Click here to read a profile of her by Times Food Editor Russ Parsons.)

The recipe requires some planning: It calls for marinating the chicken legs and thighs in wine for a day before cooking. The meat is then browned, and cooked -- covered -- in the oven for about an hour.

But it’s a nice make-ahead dish for company. From the recipe: ‘Coq au vin improves if you keep it covered in the refrigerator at least a day and up to three days so the flavor mellows before serving.’

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--Rene Lynch
Twitter / renelynch