If you know me, you know that I love not only wine in it of itself, but cooking with wine (or most alcohol really).
I love setting the hella fortified wines up in flames, I love adding wine to my sauces or deglazing meat fond with them. I just. really,.madmlove wine okAY?@!
So it’ll come to you as no surprise when I say that my favorite recipe of all time is, without a doubt, Coq au Vin.
It’s literally a chicken that’s fried in pig fat, and then simmer in a bottle’s worth of wine until it’s fall off the bone tender.
And, because I love you all, I will teach you this magical recipe, and if you love me, you’ll make this stuff, because it’s just so good for your soul tbh.
Coq au Vin (serves: 4, or one if you don’t want anyone else to share this beauty w/ u)
1 whole chicken, cut into ten pieces*
6 oz lardons (cut from applewood slab bacon)
2 fl oz brandy
48 fl oz wine*
16-20 fl oz chicken stock
4 cloves garlic
2 bay leaves
5 sprigs thyme
6 oz beurre manie*
3 oz cremini mushrooms, thinly sliced
*The pieces should be 2 legs, 2 thighs, 2 wings, and 2 breasts that are both cut in half
*DON’T USE EXPENSIVE WINE. Go for some 9 dollar bottle and you’ll still get great results. I recommend using a cheap cabernet like Joshua or Nicholas
*Beurre Manie is basically butter and flour that’s mixed together till it’s kind of similar to sticky cookie dough. This works as a thickening agent for the stewing liquid so we get a nice sauce for our chicken.
Marinate your chicken in 24 fl oz of the wine, 2 thyme sprigs and 1 bay leaf overnight. Dry a few minutes before browning on the pan.
Take your slab bacon and cut about 6 oz worth of lardon cubes. Place it in a large sausier pan or rondeau and let the fat render for about 6 minutes, then set aside.
Season the chicken pieces with salt and pepper and brown in the same pan using the lardon fat. Cook for a few minutes till all pieces are browned a bit, then add the lardons back in and cook in low heat for about 10 minutes.
Deglaze and flambe the chicken with the brandy, then cover the pieces in the tomato paste. Add the garlic, herbs, wine and stock to the pan and simmer. Once it’s simmering, cover partially with the lid and let it simmer for over an hour, or until the thighs are almost fall off the bone tender.
4 minutes prior to the chicken being done, add the mushrooms and continute simmering.
Remove the chicken, lardons and mushrooms and reserve. Strain the stewing liquid till all solids are removed and place into a large/medium sized sauce pot. mix in the beurre manie until the sauce it thick enough to coat the back of the spoon, or is a bit thicker than heavy cream. Season with salt and pepper.
Place chicken in a casserole pan and cover with sauce and then top with minced parsley. Serve with angel hair pasta and a crusty french bread.
tbh real talk this recipe is so fancy that if you serve it to the person u like u’ll get laid literally that night no joke
maybe even within the hour
like how do u think aph France gets so many babes it’s probs because he makes them this masterpiece like every night foreal
alright kids, hope you enjoyed this boozetastic french recipe
I made Coq Au Vin and potatoes for dinner tonight!
I’m really proud of myself for fighting through tremors and pain to cook tonight. But now I’m super exhausted and I have another big meal + dessert to make tomorrow, so I’m trying to rest and relax the rest of the evening.
The French, man they know their way around tenderizing tough meat. This is terrific.
Organically raised roosters — no steroids, no crap food, no tiny cages, no saline injected into the meat. These bad boy lived with me so I know their life story intimately.
I had them butchered* and cleaned professionally. Rooster has to be rested and aged before eating or it will be very tough.
I cut them up first then brined them for 3 days in wine, herbs, cajun spices, olive oil and salt. Today I baked them in a modified Dutch Oven in wine, herbs, spices and olive oil. I skipped the heavy cream in the original recipe, but DAMN! Yum.
This dish? It’s something to crow about, and fall off the bone tender. Great flavor too.
I thought I would be squeamish, but instead I’m deeply grateful.
There are three roosters in this pot, anyone want to join me?
*having the birds butchered was a very difficult decision to make as I raise my birds from chicks/eggs and interact with them daily. Sadly, too many roosters are hard on the hen flock. Unless the hen is willing, and sometimes they are, a rooster will grab a hen by the head and drag her down, then stand on her back grabbing onto her neck feathers with his beak and her back feathers with his claws while mating with her. When you have too many roosters - several will breed with her at the same time. The hens end up bald with featherless necks and backs.
Roosters penned together can get along, but they can also turn on a dime and fight until they are both bloody. This happened recently here among two roosters who had lived together for 3 years in peace.
In this case, a farmer hired me to incubate out a bunch of chicks for him last winter, he never came for them. I sold off some, but ended up keeping the rest including with a slew of roosters.I would not sell a rooster chick intentionally to an unsuspecting neighbor or local. There are people who do, but it’s a crappy thing to do.
Don’t worry, Part 7 of The Boss is going up in a couple of hours after I’ve edited. It’s slightly longer. And there are crappy quality porn gifs to reflect the uh, shenanigans. Little bit of Sugar Daddy Bucky, lots of smut, setting things up for a LOT of manipulation later on.
Also, thank you for 1.3k followers. I’m still in disbelief that that many people follow a dork like me! You’re all good eggs. 🍾
For my first dish on here I wanted to make something by Julia Child, I adore her and I love her show so most of my meals are inspired by her. I’m making an altered version of her Coq Au Vin. This was my first time ever making this and I’m so happy with how well it turned out.
2 ½ to 3 pounds cut-up chicken, I prefer chicken thighs. 2 tbls of Olive Oil Salt and pepper 2 cups Pinot Noir ¼ teaspoon thyme
2 cups of Beef stock
Small Bag of Pearl Onions peeled (consider the boil method to peel, it’s what I did. google it ;))
I want to say a little something about the chicken first. Julia uses a whole chicken but honestly in any stew I suggest chicken thighs. In this recipe I used both chicken thighs and chicken breast because I had some breast going bad and this is the first time I’ve made this, I wanted to see how it would turn out. The breast does not dry out in this recipe but I still recommend boneless chicken thighs.
In a frying pan heat up 2 or 3 tablespoons of oil at about medium. Once the oil is heated pat dry your chicken. (Chick will not brown if it is wet) and ad to the pan. You’ll turn it every once in a while, let it brown for about 8 minutes.
After the chicken was browned I transferred the chicken to a large sauce pan, with heated oil in the bottom. At this point add the pearl onions to the pot.
Sprinkle the chicken with thyme and salt before covering and letting slow cook for 5 minutes. After 5 minutes turn the chicken, salt and thyme, before covering and slow cooking again for another 5 minutes.
After the 10 minutes of slow cooking is finished then flour the chicken. Add the 3 tablespoons of flour to the chicken
Turn the chicken completely so that the flour cooks at the bottom of the pan.
At this point it is time to add the liquid. Add in your 2 cups of beef stock and 2 cups of wine.
I know it looks like a lot but it will boil down. It ended up using almost an entire bottle of wine but luckily I had enough for a very large glass of wine.
Bring the chicken to a simmer and cover and let cook for 20 minutes, then uncover and let simmer, almost boil, for 10 more minutes. (More if you feel its not thick enough.)
Thyme has the best aroma! It smells so good at this point.
The picture above I thought wasn’t thick enough so I did let it boil longer, about 5-10 more minutes.
At this point take the stew off of the hot burner. Add the mushrooms and let cook for about 3 minutes. Once that’s done add in the parsley springs and toss in the butter. Let the heat from the stew cook the mushrooms and melt the butter. I never put butter in the sauce when its on the burner. It’s creamier if the food melts it.
Remember this is the first time I’ve ever made this so if you have tips or tricks to help me out I’d love to hear them!
This was absolutely delicious. The beef stock and the wine compliments each other so well that it’s unbelievable. I couldn’t stop moaning as I ate this meal.
I can tell you this is going to be a staple for a very long time. Wine sauces are why I love French Cooking and this one is to die for. I can’t wait to make this for someone special some time.
I seared the chicken pieces first after coating them in the usual salt and pepper, removed, then started sweating the mirepoix and garlic. Then added the pearl onions, some of the red wine. A little salt, then baby portabella mushrooms, a little salt. Then in goes the rest of the (bottle) of red wine, chicken stock, and a bundle of thyme, rosemary and bay leaves.
After a few hours, it’s ready to go, played with a few pieces of parsley.
What are your top 3 cooking specialities ?? Also, do you have any interesting cooking tips ?? : 3
My authentic ramen with braised pork belly. It takes me 18hrs tho so I don’t make it super often haha.
Coq Au Vin
Umm. Hm. Use fresh ingredients. Cooking a meal should take you over an hour and you know it’s healthy and will be good for you.
If you’re cooking meat, let it rest for a while out of the fridge before you cook it! Otherwise it’s going to be tough. USE.SEASONING. Like, a lot. And then let your meat rest when you pull it from the oven. This allows the juices to settle mmmm.
Coldwave with gray ace!Mick. Most days he’s not in the mood and frankly, he doesn’t want to talk about it whether he is or isn’t - but on the rare day that he does feel like having sex, he cooks a nice meal for Len. I’m thinking coq au vin followed by a bit of spotted dick for dessert…
Rey starts off as a waitress/dishwasher at Unkar Plutt’s greasy spoon and becomes part of a collective that calls themselves the Resistance upon meeting Finn.
Finn was part of a chef collective called the First Order, made up of pastry chef Lenina Phasma, sous chef Armitage Hux, and head chef Kylo Ren. Unfortunately, Lenina was too much of a bitch so he left.
BB-8 is Poe’s trusty santoku knife and named after the model number. His specialty is a fusion of Cuban, Guatemalan, and Italian cuisine and shows Finn the ropes.
At first Finn’s so shocked since the First Order is known for traditional French food such as beef burgundy among other things, and improvising is strongly discouraged. The first thing he does is make an amazing coq au vin with a Nigerian twist (because John Boyega) and Han Solo, this retired chef is impressed with how Finn could take something classic and give it a modern twist.
The map that Kylo wants is actually a recipe made famous by retired celebrity chef Luke Skywalker, who Rey thinks is just a myth.
Rey and Kylo get into a cook-off rather than do the whole lightsaber battle, with Rey ending up victorious.
Leia’s a chef who makes traditional comfort food but throws in a gourmet/international twist to it, such as meatloaf made from kobe beef and truffle mashed potatoes.
Ben spends most of his time talking up to Anakin Skywalker, a famous chef who killed all his rivals by giving them botulism or some other deadly food-borne illness (leaning towards mad cow disease). But Ben would never do the botulism thing because it would be just plain nasty.
At the end of it all, Rey decides she wants to be a chef so she seeks out Luke Skywalker and hands him his legendary chef’s knife (the guard’s blue to go with the lightsaber thing.)
“Y'know,” Luke says with a smile growing on his face, “I’ve always wanted to try a new recipe…”