How do you take a $3 chicken and make it taste like a million bucks? Cook it for hours in $30 worth of wine. OK, we didn't use the good stuff, but it was still a bunch of wine. Heather has been wanting to do this since we came back from Disney. She used separated leg quarters. There are a ton of aromatics in here. Salt pork, thyme, celery, onion, carrots, mushrooms, stock, etc.... She used Alton Brown's recipe as a guideline. He suggested serving it over egg noodles, but we had none so she used a bit of her excellent risotto. This is a keeper. It takes a lot of prep, but it is worth it.
Tuesday, October 28, 2008
La Coq au Vin
How do you take a $3 chicken and make it taste like a million bucks? Cook it for hours in $30 worth of wine. OK, we didn't use the good stuff, but it was still a bunch of wine. Heather has been wanting to do this since we came back from Disney. She used separated leg quarters. There are a ton of aromatics in here. Salt pork, thyme, celery, onion, carrots, mushrooms, stock, etc.... She used Alton Brown's recipe as a guideline. He suggested serving it over egg noodles, but we had none so she used a bit of her excellent risotto. This is a keeper. It takes a lot of prep, but it is worth it.
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