(no subject)

[cinema_babe]

I made coq au vin this weekend and it was delicious.

I tweaked it for my taste so I left out the pearl onions and upped the amount of mushrooms. I also added carrots, parsnips and green beans. The recipe called for thyme but I threw in some rosemary too. I also used all chicken thighs which I love in this kind of preparation because you can cook the hell out of them and they are still moist and juicy.

It's a weekend long affair because you have to let the chicken sit in a red wine, mirepoix and herb mixture for 2 days.

I filled 5 plastic containers and now I'm all set with lunch for the week. Did I mention it was delicious?

The next time I make this I'm going to see if I can get a tough old bird, they're the most flavorful.

And did I mention it was delicious? :D

Comments

[tactisle.livejournal.com]

Hiya! You know, the Amish market in Kingston sells "stewing chickens" which are your basic tough old bird. If you ask nicely, they might even have a rooster or two in the freezer... It ain't "poule au vin" after all. :)