Friday, June 3, 2011

Coq Au Vin

I have always wanted to make coq au vin. It is a classic french dish, made either with white or red wine. But as Julia Child pointed it out, the red is more characteristic.

I did not follow Julia Child's recipe word by word and I skipped the bacon. I know the bacon grease would make the dish more dense and aromatic but for the sake of healthy eating, I skipped the bacon. Instead of bacon grease, I added a tiny bit of butter, fry the ingredients separately and let the red wine cook and simmer with the chicken fat.

The red wine is good enough. I never knew le vin rouge works so so well with chicken. Serving this dish with buttered green peas and potatoes will be perfect.

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