I love your take on a classic French peasant dish and I really love that you take the time to cook the onions and mushrooms seperately to develop their flavor. Coq au Vin the meal that I make for people when they come to my house for dinner for the first time. Its delicious and it can be made ahead and I find it tastes better the next day.
I make it without bacon. I also like to flame the chicken with a 1/4 cup or so of brandy but that's more just so that I can light something on fire lol, French recipes call for that step, I do not know why. I'm sure the brandy adds a bit of flavour but I have made it without and it is just as good. I try to use fresh thyme when I can get it. I have dried which works well enough but a couple of sprigs of fresh really boosts the flavour of the gravy. Great dish you have made, trés bien!
I have not made Coq au Vin in about 15 years. I don't know why, it was always a favourite of mine, so rich and full of flavour! You have inspired me to dig out my old recipe and cook some up.
I especially envy you for having treasured family keepsakes like that old cast iron pot. Linkages between the generations is important, it helps us remember our roots. My ancestors were refugees in the late 30's and came to Canada with only the clothes on their backs. So our family has few heirlooms yet.
@bagelboi66 Thanks! It took great strenght for your family to do that. Thats about the only heirloom I have. My grandmother and I were very close. She passed-over when I was young. I miss her very much. I really would have liked to have known her better. our loving memories are the greatest heirlooms. Sounds like you have alot of old family recipes, You also sound like you are a very good cook. Thanks again, Darlene
I love your take on a classic French peasant dish and I really love that you take the time to cook the onions and mushrooms seperately to develop their flavor. Coq au Vin the meal that I make for people when they come to my house for dinner for the first time. Its delicious and it can be made ahead and I find it tastes better the next day.
baritonebynight 6 months ago
@baritonebynight Thanks! I agree it is better the next day. I love the rich flavor of this dish. Darlene
DownHomeCooking 6 months ago
I make it without bacon. I also like to flame the chicken with a 1/4 cup or so of brandy but that's more just so that I can light something on fire lol, French recipes call for that step, I do not know why. I'm sure the brandy adds a bit of flavour but I have made it without and it is just as good. I try to use fresh thyme when I can get it. I have dried which works well enough but a couple of sprigs of fresh really boosts the flavour of the gravy. Great dish you have made, trés bien!
bagelboi66 11 months ago
I have not made Coq au Vin in about 15 years. I don't know why, it was always a favourite of mine, so rich and full of flavour! You have inspired me to dig out my old recipe and cook some up.
I especially envy you for having treasured family keepsakes like that old cast iron pot. Linkages between the generations is important, it helps us remember our roots. My ancestors were refugees in the late 30's and came to Canada with only the clothes on their backs. So our family has few heirlooms yet.
bagelboi66 11 months ago
@bagelboi66 Thanks! It took great strenght for your family to do that. Thats about the only heirloom I have. My grandmother and I were very close. She passed-over when I was young. I miss her very much. I really would have liked to have known her better. our loving memories are the greatest heirlooms. Sounds like you have alot of old family recipes, You also sound like you are a very good cook. Thanks again, Darlene
DownHomeCooking 11 months ago
this is great. This is also a french dish.
roseingbo 2 years ago 2