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Started By
Message
1
Posted on 11/11/18 at 8:04 pm to prplngldtigr
It did. But like I said, wish it had a little more wine, but I believe that was due to me inadvertently using the wrong amount of tomato paste. About to eat leftovers, should get even better.
Posted on 11/12/18 at 5:41 am to BugAC
Is there a benefit to using a rooster outside of size?
Posted on 11/12/18 at 6:14 am to BugAC
This is my favorite way to serve rabbit. Lapin au Vin.
Posted on 11/12/18 at 6:32 am to Gaston
Nah just call it salade de pommes de terre
This post was edited on 11/12/18 at 6:33 am
Posted on 11/12/18 at 7:31 am to baldona
quote:
Is there a benefit to using a rooster outside of size?
Supposedly a rooster is a bit tougher, so holds up better to a long cook. The hen i used held up pretty well. Directions also said not to used the factory farm chickens.
Posted on 11/12/18 at 11:51 am to BugAC
What kind of red wine did you use? Cab, merlot, pinot noir, malbec? I'm just curious as to which would be the best for flavor.
Posted on 11/12/18 at 9:36 pm to LSUbase13
quote:
What kind of red wine did you use? Cab, merlot, pinot noir, malbec? I'm just curious as to which would be the best for flavor.
I really don’t think it matters. I used Coppola’s Rosso because I had a bottle in the house. It’s a cheap $12 red blend wine and i love it.
This post was edited on 11/12/18 at 9:37 pm
Posted on 11/12/18 at 9:50 pm to BugAC
How was the seasoning per the recipe?
Posted on 11/14/18 at 7:37 am to OTIS2
Made the recipe last night. It turned out well. Family liked it. My only recommendation is to increase the salt content. I used kosher salt on the chicken and wife who complains about too much salt (which never happens) said she thought it needed more.
Posted on 11/14/18 at 8:10 am to NOLATiger71
2 Questions for FDB. Do you think that this recipe would work with beef? Not sure what it would be called in French but red wine works well with beef.
What if Coq Au Vin was made with white wine?
Thoughts?
What if Coq Au Vin was made with white wine?
Thoughts?
Posted on 11/14/18 at 8:41 am to OTIS2
quote:
How was the seasoning per the recipe?
Only thing i seasoned was the chicken with salt and pepper, per the recipe. I didn't add anything additional that's not listed. It didn't need anything really. Plenty enough salt with everything in there. I did use the kitchen basics chicken stock for the broth they call for. I did not get the low sodium kind.
Posted on 11/14/18 at 8:44 am to NOLATiger71
quote:
I used kosher salt on the chicken
I did the same. But i generously used the salt. I've eaten it the past few nights and haven't found that it needs any more salt, but then again, i accidentally used 1 can of tomato paste rather than 1 tablespoon, so that may have increased my salt content.
I will say, i wish it had more gravy to it. Next time i make it a few changes i'll make:
1) More wine
2) use the appropriate 1 tbspn tomato paste
3) Maybe more stock, depending on how much i have after i simmer the wine post marinade.
Posted on 11/14/18 at 8:48 am to NOLATiger71
quote:
Do you think that this recipe would work with beef?
I don't see why not. Red wine and use some beef stock instead of the chicken stock. But if you are going to do that, might as well make a beef bourgignon. That seems more like the beef option to this dish.
quote:
What if Coq Au Vin was made with white wine?
I don't know if the white wine would come through as much as the red wine does. White wine is a bit more delicate than red.
I made this dish a few years back (7 or 8 years ago i think) and it was really good.
Wine braised chicken with shallots and pancetta
Turns out, this is the white wine take on it, little did i know.
quote:
In this modern take on coq au vin, Riesling subs for the usual red wine.
This post was edited on 11/14/18 at 8:53 am
Posted on 11/14/18 at 8:55 am to BugAC
Thanks, Bug! I took your advice and did use more red wine. I ended up using 2 bottles. Obviously, it did make more gravy. I just want to see how much is left when all of it has been eaten, will depend on if I back off on the wine or increase the chicken. I used 17 chicken thighs I purchased from Costco.
This post was edited on 11/14/18 at 9:09 am
Posted on 11/14/18 at 9:49 am to NOLATiger71
quote:
What if Coq Au Vin was made with white wine?
Then you would have coq au vin blanc. Yes, you can find that in France. Different flavor profile, but I'm sure it can be good.
Posted on 11/14/18 at 4:39 pm to BugAC
I have this marinating with 2 bottles of cab and turkey thighs
Posted on 11/15/18 at 6:47 am to BugAC
You guys should try this, and be sure to watch the episode.
https://www.foodnetwork.com/recipes/alton-brown/coq-au-vin-recipe-1952021
https://www.foodnetwork.com/recipes/alton-brown/coq-au-vin-recipe-1952021
Posted on 11/17/18 at 11:18 am to BugAC
We're trying your recipe today. It better be good.
Posted on 11/17/18 at 8:55 pm to cable
If it’s not, take it to Besh. But, like I said, add more wine or stock. By the end of the leftovers it was all meat and no liquid.
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