Happy new year and welcome to my blog! I've been saying for years that I want to start a food blog. The hardest part of starting a food blog is naming it. When I thought of Cook Au Vin, I figured I would have to make Coq Au Vin. That, however, seemed very daunting to me. But almost as if it was meant to be, I turned on the Food Network one day and Alton Brown was making it. I did some research and it seems his is pretty authentic, so I decided to go with it.
This is not a throw together meal. It requires fore-thought, patience and time (2 days!). But oh, was it worth it. It is a bowl of earthy goodness. The chicken is fall off the bone tender from slow braising in the oven. The onions were sweet and succulent. The lardons added a subtle saltiness. I added a few extra mushrooms to mine, because I love mushrooms, but next time I think I'll stick with the recipe. There were plenty.
Another alteration I made was using only one bottle of wine. It was plenty. I was pretty alarmed when the chicken looked purple when I first took it out of the oven. After I reduced my sauce it became a deep brown. While I cooked my egg noodles, I nestled the chicken back into the sauce and it took on the rich color of the sauce.
I will definitely make this again. A great dish for entertaining, especially since it can be made a day in advance and only gets better the longer it sits for the flavors to meld.
This is a long recipe, so I'm going to link to the source.
Coq Au Vin, courtesy of Alton Brown