Hmmm…not bad. Tai-tai approves…but wonders if you can do the same with chicken breasts?
Now…where to find a couple bottles of Pinot in Guangzhou!
Good Lord! Stephen, you owe me a new keyboard…this one’s nearly ruined for all my drooling.
Pinot drowned chicken…bacon fat…pinot drowned chef…
I’m all over this like a fat kid on a cupcake!
Thanks for the Friday Recipe(TM)!
So Stephen. . . would you double this recipe for 8? Or would that require too large a pot? What do you think?
Could you start with the recommended 4 bottles of wine and substitute pizza for the rest?
Whatever happened to the bachelor’s cookbook?
Thanks for the recipe.
Being a waste-not want-not kind of cook, I’m sure you can do something better with the carrots, onions and celery than throwing them out …
Friday Food Blogging
Over at Vodkapundit, Stephen Green posts a recipe for Coq au Vin for Four.
No, you can’t do this recipie w/ chicken breasts. After 1.25 hours of simmering they’d be as dry and tough as shoe leather. (ask me how I know…)
This dish is one of the few (along with Indian/Thai curries and the standard noodle soup) that’s actually better when cooked with an old, tough bird. Note the title is french: Coq, Rooster, not poulet, chicken.
Nothing worse than a tough as shoe leather Coq. Well noted.
Umm…well, when the recipe STARTS with four bottles, I’m all over it.
Vodkapundit – Friday Recipe
Michael Farris: As Steven says, you could probably keep the marinade vegetables in the wine as it’s reduced to intensify the flavor, and in fact that’s what I would do. But after boiling the marinade down, there would be no point in doing anything with those veggies other than throwing them out. They give everything — taste and texture — up to the simmering liquid, you know, and on their own they’re pretty blah.
I know this because when I strain my stocks I always nibble on the veggies. It gives me an idea of what the stock will taste like. The vegetables are certainly fine for such snacking, but they are not fit to be served at the table, especially to guests.
Looks good to me. My only suggestion is to slice a little X in the bottom of the onions before boiling. Then, they slip out without any work. It’s a lot like removing roasted garlic from it’s skin if you do it that way.
A true masterpiece, for once no “you coulda done this” or “what about this recipe” comments.
Off to barbecue some steak. Local Bruce County fresh-off-the-hoof beef … mmm!
Thinking about this some more, there is one suggestion I would make, which would be to put the veggies on the bottom, and then the chicken, so that the marinade can get at both sides of the chicken. But I’m not sure it would really make all that much difference.
I wish I could get my kids to eat this!
Great recipe and directions. Think I’ll make it later this week. Definitely sounds better than the quickie version.
I’ve been doing the Julia Child recipe for some years now. Next time I do it I’ll just put in whole legs. Breast meat is just okay. I hear roosters work better if you’re going to use a whole bird.
A french chef out here in SF gave me a little hint: in his hometown, they serve it over home-made macaroni and cheese (NY Cheddar). I now refuse to serve it any other way.
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