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.
i have cut up chicken
mushrooms, carrots
for onions, shallots and red onions.
I have a high end pinot noir that leans towards a burgundy (some fruit notes, but grounded with Forrest and Earthy fabulousness).
Courvoisier Cognac (I am not sure how to add this)
Thyme and Parsley.
I will get turkey bacon, tomato paste (might not need), high end butter.
Is there something else I need? Something I m missing? Post your recipe? I want to make sure the red wine sauce is delicious? I want the chicken so tender, falls off the bone.
| by Anonymous | reply 1 | November 22, 2020 5:10 AM |
Ask that fat cunt Ina.
| by Anonymous | reply 2 | November 22, 2020 5:12 AM |
i just spent 200 dollars on liquor for this dish, so I cannot fuck it up.
| by Anonymous | reply 3 | November 22, 2020 5:14 AM |
Shouldn't it really involve an old rooster ? All this talk of hen substitutes.
| by Anonymous | reply 5 | April 1, 2021 2:29 PM |
Whatever recipe you use, add one teaspoon of anchovy paste, and decrease salt. It's an Ancient Frenchie Secret.
| by Anonymous | reply 6 | April 1, 2021 2:39 PM |
When you met me you knew I was more Coco Chanel than Coq au Vin.
| by Anonymous | reply 7 | April 1, 2021 2:46 PM |
Use Julia's recipe...delicious but a bitch to make (and expensive!)
| by Anonymous | reply 8 | April 1, 2021 2:52 PM |
Substitute Chinese rice wine for the French red. Next time you feel adventurous.
| by Anonymous | reply 9 | April 1, 2021 3:03 PM |