October 18, 2014

Coq Au Vin

I’ve tried cooking a few versions of this classic dish (one with a more Spanish attitude here), but this recipe by Avec Eric is by far the tastiest. Using the freshest ingredients I can find, stewed with half a bottle of red wine (saved the remaining for two to enjoy the final product of this rustic meal), an ordinary day turned out to become celebratory.

Imagine golden brown chicken cooked till they fall off their bones effortlessly, served on a bed of egg noodles or in this case, pasta – mm mmh! Words can’t describe the means of ‘earthy’ better than this French dish this does.

p.s. For a taste of breakfast sophistication click Crêpe Suzette, and for a mouthful of hearty red wine beef stew, try Beef Bourguignon.