This week's recipe was Coq Au Vin, as chosen by Bethany of this little piggy went to market,
which can be found in Back to Basics, on page 116.
I was apprehensive about preparing this recipe for a couple of reasons:
- I tried making Coq Au Vin years ago using this recipe. It was HORRIBLE. The chicken was dry and red from the wine. Since then, I have always been nervous of trying it again.
- It required using an entire chicken, cut into 8 pieces. While I have attempted to cut a whole chicken before, I always lacked confidence.
There are some things you should note: In the book, the recipe is double what it is online. However, the amount of cognac (brandy) remains the same. Online reviews on the Food Network site indicated that the liquor taste was too strong, etc. Therefore, I used the cookbook recipe and cut the hard stuff in half. If you don't have the book...um, why don't you have it? Well, if you don't have the book, just take the online recipe and use just 2 tablespoons of cognac (brandy).
Once I started carving the chicken, I just channeled Ina. In a recent Back to Basics episode, she carved a chicken with ease, so I kept that image in mind while wielding my blade. Having a SHARP knife is definitely key. I wish that I had pictures to show my triumph....it was masterful. Next time, I'll have my sous chef man the camera.
I served this with egg noodles and a crusty bread to soak up the delicious sauce. Even though I halved the recipe, it serves a boat-load of people. We still have leftovers in the fridge. We are pretty much white meat people, so when I make it again, I will reduce the recipe even more, and only use chicken breasts.
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