Coq Au Vin

by Bella Rum

IMG_9123Jeanie gave me Ina Garten’s recipe for coq au vin. First of all, it has a lot of ingredients, but don’t despair, they are all normal things that you can readily find at the market, except for the cognac. I can already hear some of you saying, “Too much work!” H took one look at the recipe and said, “Let’s make it.” I was like, “Look at all those ingredients. And there’s chopping and cutting up of chicken and top-of-stove cooking and in-the-oven cooking and then top-of-stove cooking again!” “Wuss.”

I still have a wick, but it burns quickly, and it’s barely ignitable at night. So we did all the prep in the morning. We washed and pared the veggies, fried the bacon and even browned the chicken.

I bought a whole chicken and cut it into pieces, which was kind of fun. I hadn’t done that for awhile. Back in the day, I used to always buy the whole chicken. It was cheaper. Do you remember how cheap it was?  46¢ a pound. I looked that up, but I swear I remember getting them for 39¢ a pound and even cheaper. You could feed a family of four for less than $2.00 and even less than that when on sale. We’ll never see that again. My mother and H’s used to fry chicken every Sunday. I guess that’s Southern. Neither of them would ever have bought one that was already cut up. At some point, I must have fancied that we were rich, and started buying them already cut up – never looked back.

All that was left to do last night was add the liquids, bring it to a simmer and put it in the oven. When it was done, we added the remaining vegetables and the beurre manié (a simple and quick thickener made of butter and flour blended together), and let it simmer for ten minutes. Easy peasy.

The Verdict

It was worth the prep work. Really delicious. Will I make it again? Definitely! But I’ll do it the same way – all the prep in the morning.  Last night was a breeze. I served it with small red potatoes. I like Jeanie’s idea better, a loaf of good bread and a salad. I give it four stars. It would be five if I could do it in ten minutes. 🙂 So good. Thanks Jeanie.

Yes, I saved the back and neck for stock. Between FoodNetwork and Martha, I’m becoming my mother. I found this tutorial this morning for anyone who has never cut up a chicken and wants to give it a try. It isn’t difficult. Really.

Edit: Oops, I forgot. I omitted the olive oil and only ate one piece of chicken.