I had only had coq au vin once so last night when I saw it on the menu I gave it a shot. I liked it so much that I've decided to make it for my weekly meal prep as the main protein. I'll be doing a cookalong for it, please discuss coq au vin and suggest ways to make it either better or easier
>>7823866
This one of my favorite dishes. It's actually quite time consuming for such a simple meal. Julia Child has a great method/recipe: http://www.wgbh.org/articles/Julia-Childs-Coq-au-Vin-Recipe-6971
Use a decent zin for the wine.
>>7823866
And use thighs!
>>7823866
>tfw you're not having dinner with your gt3.14 trap gf
>>7823931
And take your time browning them, don't crowd the pan. The fond is what makes it sing
what veggie and carb should I cook to accompany this with?
>>7824357
a nice slice of delicious zesty 'go style 'za
got stuff. progress incoming
trying not to crowd the pot
I love wine, and I love chicken, but I strongly dislike coq au vin
I feel strongly enough about this that I am sure that everyone else is wrong and I'm right
>>7825519
Brown them first
>>7825528
doing that now. slow but correct
>>7825540
Be careful not to burn the bits in the pan, deglaze the pan with the wine, simmer the wine for 5 mins to cook out the alcohol
>>7825565
noted thanks
dicing stuff up in the mean time
ghetto blinis out of pie crust dough for unrelated matters
here's what that pie crust was about. trying salmon caviar for the first time
not gonna lie I went hard at some vodka for a bit. the rest of this is going to be very lazy.
here's everything mixed up, simmering to reduction now
I'm drunk off vodka now so this will probably end very lazily
cooking some carrots and parsnips in the toaster oven to have a side veg. the toaster oven is a strategic choice as it's summer right now and the real oven raises the temperature of my tv room when on
still simmering down. simmering like the hooch in my belly
pulled the chicken
deboned and weighed it, averages at 4oz meat per thigh 279 kcal
here's the goop. I had a slip of the wrist and accidentally added too much flour slurry, resulting in a thicker reduction. It tastes extremely good at least
each cup gets 6oz of goop. I haven't done the math yet but I'm assuming that the 6oz is 500 kcal at least, based on the amount of chicken fat, soppressata lardon rendered fat, chicken skins, and flour added
Thanks for your pictures!
