Master Class, Menu #16 | 11:35 am | 23 November 2004
Mastering the Art of French Cooking, vol. 1
Coq au Vin, p. 263-65
Chicken in Red Wine with Onions, Mushrooms, and Bacon
Delicious purple chicken. This is sort of akin to boeuf Bourgignon; browned, then braised in wine. Coq au vin, however, is cooked for a much shorter time, and has a much more winey flavor as a result. GOD THIS WAS GREAT. Russ said it’s number two, behind the Rôti à la Normande — and it’s certainly something that will work into a six-week rotation. I served it on egg noodles.
