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Today is national Coq au vin day
Posted on 5/29/14 at 8:48 am
Posted on 5/29/14 at 8:48 am
quote:
NATIONAL COQ AU VIN DAY
Annually celebrated on May 29, it is National Coq au Vin Day. Coq au vin is French braise of chicken, cooked with wine, lardons (salt pork), mushrooms and garlic.
Coq au vin is a French staple that literally translates to “rooster with wine.” It’s a rustic, peasant-style dish that is easy to serve when entertaining because a lot of the work can be done in advance.
Different legends tell of coq au vin back in the days of Gaul and Julius Caesar however the first documented recipe was in the early 20th century. There was a somewhat similar recipe, poulet au vin blanc, that appeared in an 1864 cookbook.
Besh's recipe
I've done his, and it's a good one.
3
Posted on 5/29/14 at 11:29 am to Mike da Tigah
quote:Done this 3 or 4 times, top notch. I wish I knew this was the day, because I just pulled leftovers out of the freezer and ate them last week.
Besh's recipe
Posted on 5/29/14 at 11:32 am to Mike da Tigah
Made it for the first time this past winter. It was good but too labor intensive. Will not try again.
Posted on 5/29/14 at 11:39 am to Zach
quote:
Made it for the first time this past winter.
I've always thought of it as a winter dish as well. May 29 seems an odd day for its "day."
Posted on 5/29/14 at 12:06 pm to Zach
quote:
It was good but too labor intensive. Will not try again.
What recipe did you use? I don't find it labor intensive at all. It's a pretty easy dish to make.
Posted on 5/29/14 at 12:12 pm to Gris Gris
GG...Zach loves to use Monjuni's red sauce. He's not going to labor over a 3 hour, 12 step meal. And, he, his dogs, and the vampiress are happy, so I am too. 
Posted on 5/29/14 at 12:21 pm to Gris Gris
quote:
What recipe did you use? I don't find it labor intensive at all. It's a pretty easy dish to make.
The one in the OP. Hell, it calls for prep the day before. BTW, Otis is right in one regard. One reason that it was labor intensive vis-a-vis usage was that Lucy wouldn't try it. It was too 'unusual.' Too much trouble just for me to eat.
Posted on 5/29/14 at 12:25 pm to Mike da Tigah
I've been wanting to make Ina's Coq Au Vin for a long time.
Posted on 5/29/14 at 12:29 pm to Zach
quote:
Lucy wouldn't try it.
I use Ina's recipe and nothing must be done the day before. Lucy doesn't have a diverse palate. If you only cook what she eats, you're not going to have much in the way of diverse meals, either, but I get it.
You can freeze coq au vin, just in case you want to make it and freeze portions for yourself. Same with beef bourguignon. I use Ina's recipe for that also.
Posted on 5/29/14 at 12:31 pm to Zach
Lucy must be a size 0 based on what she eats. 
I could never be with a picky eater, so may God help you Zach.
I could never be with a picky eater, so may God help you Zach. Posted on 5/29/14 at 6:23 pm to Zach
quote:
Hell, it calls for prep the day before
Really?
Buy bird on Saturday at grocery store. Put bird in container. Pour wine on top of bird. Cover with plastic wrap and put in fridge.
Cook on Sunday. Eat
Whew.... I'm worn out.
I mean, I've heard of lazy, but Lord almighty Zach.
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