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Coq' Au Vin...for dinner!!!

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posted on Feb, 12 2018 @ 07:19 AM
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a reply to: Flyingclaydisk

I LOVE coq au vin! AHHH Le Creuset, my favorite cookware.


I made this recently and my son LOVED it. I didn't think he would but he literally had 3 bowls and leftovers for days until it was gone. For Christmas he asked me to make this instead of a turkey. HAHA!

My son will be 5 in June and he has such an adult food palette. I can't imagine who he gets it from.




posted on Feb, 12 2018 @ 07:45 AM
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a reply to: Flyingclaydisk

Did you use chicken or rooster?

In your mind what was the dish missing?

I'm far from an expert with cooking but I've been successful with the dish a couple of times before... Personally I left it marinade over night before cooking.

I've always did it with chicken, but then I've always been searching for that original hit so to speak and that restaurant used rooster. With casseroles I tend not to seal the meat by frying it first, I prefer a long slow cook and meat that falls of the bone/super juicy. Coq Au Vin I always saw being fried first... Then again, that place I worked at used to cook the chicken in a pressure cooker first then finish it off later... Same with it's slow roasted meats.

I'd certainly say marinade that meat over night though, with all the veg and stuff in the mix.

They again I'm a noob at cooking, I do enjoy your cooking threads though
always good stuff.
edit on 12-2-2018 by RAY1990 because: (no reason given)



posted on Feb, 12 2018 @ 08:13 AM
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I was thinking you may have just saturated your palate and can not fully enjoy - a Chef's Curse, but your wife made this one.

All my Dutch Ovens are decades old, do they need to go through a seasoning or two?

I have a Brown Ale I brew up... I refer to it, in my head, as the upside-down Pyramid Beer. If it works it's like a Pyramid balancing upside down, on it's tip... Impossible and totally tasty. But one little ingredient off, not brewed in a month with an 'r' in it, or puff of wind, knocks that Pyramid over, boom, and it tastes like ka-ka. I don't brew it anymore cause it is such a pain in the caboose.


edit on 12-2-2018 by Newt22 because: (no reason given)



posted on Feb, 12 2018 @ 08:17 AM
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y no pics?

This is not how food porn works?!!

/fit



posted on Feb, 12 2018 @ 08:20 AM
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a reply to: RAY1990

Well, I used a hen as roosters are pretty hard to come by (and we ate all ours already). The hen was store bought.

It wasn't what the dish was 'missing' so much as how lack luster it was for all the work. I could have cooked up some chicken in the oven and dumped some wine over it and cooked it off for a few minutes and had the same dang thing. Would have saved me 5 hours of work.

What you did was similar to Alton Brown's method (which is what I should have done...in retrospect). I opted to go a different route, and it didn't work out.

I did brown the chicken first, then flamed it off with Brandy before simmering.

My biggest complaint? Despite all the 'juice' / sauce, the chicken was...dry. (at least in my opinion).

I was reading some stuff this morning which said I should have nixed the breasts altogether and just gone with all dark meat. Makes sense actually, now that I think about it. A rooster would have a much more weathered (used) breast than a store bought hen. Again, live and learn I guess.



posted on Feb, 12 2018 @ 08:28 AM
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a reply to: Lysergic

Sorry, man!

Posting pics here is too difficult. If they'd make it easier, I would post more pics.



posted on Feb, 12 2018 @ 09:12 AM
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a reply to: Flyingclaydisk

Isn't it amazing that what is considered peasant food is so good?

One of the first things I made from my copy of Mastering the Art of French Cooking by Julia Child.

Now.I put wine in everything.



posted on Feb, 12 2018 @ 09:18 AM
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What spices are you putting in coq au vin? I put in herbs but no spices. Well except salt and pepper but I don't put them in the spice category. They are seasonings. I'm obsessed with an organized cupboard. Herbs in one place, flavorings and seasonings like old bay or celery salt ect in their own section and sweet and savory spices each have their own section. anyway I'm curious what your recipe has in it.



posted on Feb, 12 2018 @ 09:45 AM
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a reply to: Sillyolme

Herbs, not spices. Thank you for the correction.

Thyme and Rosemary (and shallot).



posted on Feb, 12 2018 @ 11:43 AM
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a reply to: Flyingclaydisk


Coq' Au Vin...for dinner!!!


as opposed to Coq' Au Vin...for breakfast !!!!!!!!!!!!!!!!!!!!!!!!!!!

?



posted on Feb, 13 2018 @ 06:38 AM
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originally posted by: Sillyolme
a reply to: Flyingclaydisk

Isn't it amazing that what is considered peasant food is so good?

One of the first things I made from my copy of Mastering the Art of French Cooking by Julia Child.

Now.I put wine in everything.


I love Julia Child. I have both her books for the Mastering the Art of French Cooking.

I always have wine and I never drink it, it's for cooking. Friends will come over and I have to tell them if they want to live they won't touch my wine. I buy this $25 bottle of French wine for my stews and it is sooooo good. It's funny how I will spend money on a good wine to cook with but if I'm drinking it I go with a cheaper brand.

Have you ever made her Boeuf Bourguignon? It is DELICIOUS!




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