Despite its perceived difficulty, I decided to make coq a vin tonight. The recipes, at least that I found online, aren't that consistent, so I went with a logical flow:
Rendered the pancetta, took the pancetta out, sauteed the onions, added butter since there wasn't enough fat from the pancetta, took the onions out, cooked the mushrooms, added more butter because mushrooms drink butter, took the mushrooms out, cooked chicken legs (still connected to the thighs) until golden, tossed the cooked veggies plus carrots with flour, added the veggies to the chicken, added two cups of chicken stock and a cup of merlot. I added bay leaves, thyme, salt and pepper, and cooked until the chicken was falling off the bone. I then added a bit more flour to thicken the sauce and served it over egg noodles topped with chopped parsley.
My house will smell like this for at least another day, but that's a-okay by me. It's absolutely delicious.
Then later Lady Jamie came over to unload some cinnamon rolls... she apologized for the toasty bottoms but honestly, the burnt sugar tasted like campfire marshmallows. Delightful.
No comments:
Post a Comment