Flambé

An almost essential part of making coq au vin is flambéing the chicken (or rooster). Here is my exciting attempt - and by exciting I mean flames that jump out of the pan about 2 feet. Anyone else have experience with flambéing?

Coq au Vin - Finished

Coq au Vin, originally uploaded by ParsecTraveller.

Here's the completed coq au vin, with pearl onions, mushrooms, and little pieces of bacon. The chicken became unbelievably tender, and so did the pearl onions. Coq au vin is fairly easy to make, and a great dish for a cold winter night.

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.