CtBF ~ MPK's Coq au vin - chicken in red wine sauce

Our Labour Day's lunch!

I used an Australian wine, both for cooking and drinking.

 

~ * ~

 after two days marinating in the fridge

 

 

Thanks Mardi! small shallots works well, great in fact! in place

of white onions!  I pan fried the shallots in butter with a sprig of thyme,

and added them towards the end of cooking, prior to adding the cocoa slurry!  

 The sauce thicken up, but still nice to have some toasted country bread

on hand to wipe the plate clean!
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 We at, Cook the Book Fridays,

are cooking from My Paris Kitchen,

David Lebovitz's latest book.

 Recipe from pages 173-174 of

David Lebovitz's My Paris Kitchen

David Lebovitz's My Paris Kitchen

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A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

***

my collection of David's books:

and newly acquired copy of this

Ready for Desserts

made possible by this lovely lady!

***

Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.