Sunday, December 07, 2008

Making Coq au Vin


Making Coq au Vin, originally uploaded by ParsecTraveller.I finally got around to making the French coq au vin. After browning the chicken in a pan and putting it in a French oven, I poured in two full bottles of Burgundy wine. I threw in a few sprigs of rosemary from the rosemary Christmas tree we just bought, as well as some fresh thyme.


The chicken will marinate in the wine overnight, and will be cooked tomorrow!

P.S. Those rosemary Christmas trees are a great deal - you can get a 2-foot tall tree for about $10 at many home improvement stores. If you go to a professional nursery and buy a similar-sized plant, it can easily cost you $25.

8 comments:

franceline said...

Le Coq au vin : une recette " spécialité" de ma maman, hélas décédée sans me transmettre son secret. J'ai un ami qui cuisine un très bon "coq au vin" mais au vin jaune du Jura. Vin excellent mais très cher. Il en faut très peu et se garde longtemps au réfrigérateur.

Susy said...

Did you use chicken or the traditional rooster?

Parsec said...

I had to use chicken...I can't find rooster anywhere! Do you know of a place to get rooster?

franceline said...

On peut utiliser un poulet, mais le mieux est de cuisinier un "véritable coq" ; la cuisson est bien sûr plus longue. Il me semble que ma maman laissait mijoter durant 2 heures

Parsec said...

Oui, ça doit être meilleur avec un coq, mais ici on ne trouve jamais les coqs. C’est dommage, parce-que il me semble qu’un coq a un goût différent que le poulet.

Susy said...

We occasionally have local farmers that buy unsexed chicks and then they kill the roosters later when start becomming problems.

Dan said...

You should be a food photographer, you are amazing at it. It is really difficult to photograph food and actually make it look appetizing.

I have never tried coq au vin, I should give it a try. Although I would have to have two bottles for the dish and one for the cook.

Parsec said...

Thank you for your kind comments!