Anybody make this on a regular basic? What ingredients are important? What makes it more special? Have a recipe to share?
Will be making in a 6 quart dutch oven.
Two coq au vin threads? Is it that hot of a topic?
| by Anonymous | reply 1 | November 22, 2020 5:18 AM |
If you cannot get an old rooster use a guinea hen, no normal chicken will give a good result.
| by Anonymous | reply 3 | November 26, 2020 11:48 AM |
There appear to be two methods: marinate or don't marinate.
And you have the pearl onion issue: frozen are much easier to deal with than fresh. You have to peel the fresh ones (a lot of work for very little benefit). I don't actually eat the pearl onions, so my choice is neither.
| by Anonymous | reply 4 | November 26, 2020 12:09 PM |
okay, so i was going to make coq au vin today for thanksgiving. I called it off.
My chicken still hasn't defrosted. I am just going to have mash potatoes, roasted carrots and apple pie. I'll also have a fab cocktail, instead of opening up an expensive bottle of wine. Save for latter. I don't really care Thanksgiving is more on the quite side this year.
| by Anonymous | reply 5 | November 26, 2020 11:54 PM |
That looks good!
| by Anonymous | reply 6 | November 26, 2020 11:55 PM |