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coq au vin
Posted on 2/19/12 at 8:12 pm
Posted on 2/19/12 at 8:12 pm
just finished eating coq au vin that ive spent the last few hours making. first time eating it and i must say it was some good shite. i followed julia childs recipe to a T except for the thyme, which my wife hates. it probably could have used it though. i ended up putting some parsley in instead. served with rice like a true southerner.
if you make it, dont skimp on the wine since it is the main ingredient. i used 3 cups of a $15 bottle of french beaujolais and 2 cups of beef stock
if you make it, dont skimp on the wine since it is the main ingredient. i used 3 cups of a $15 bottle of french beaujolais and 2 cups of beef stock
Posted on 2/19/12 at 8:22 pm to aaronb023
I almost made chicken that way today but the first few recipes called for overnight. Instead I did smothered chicken with red wine for half the stock. It was awesome. One of the better meals I've cooked.
Posted on 2/19/12 at 8:30 pm to pooponsaban
It only took me a little under 3 with prep.
Posted on 2/19/12 at 8:37 pm to aaronb023
Again, going off my standard Alton Brown. Mine was freaking dynomite.
Posted on 2/19/12 at 9:41 pm to aaronb023
I prefer egg noodles over rice and using more chicken stock and beer than wine/sherry. Mushrooms and carrots, added at the right time, can make this dish phenomenol.
Posted on 2/20/12 at 4:55 am to Tbobby
quote:
More beer than wine or sherry
Then it's not so much coq au vin, it's coq a' biere
Posted on 2/20/12 at 7:40 am to Lambdatiger1989
quote:
Then it's not so much coq au vin, it's coq a' biere
also you dont see much rooster for sale out there so it's probably not even 'coq'
Posted on 2/20/12 at 7:48 am to AreJay
A roasting hen or a capon is the thing to buy for the dish.
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