Thursday, February 2, 2017

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!
are cooking from My Paris Kitchen,
David Lebovitz's latest book.

 Recipe from pages 173-174 of
David Lebovitz's My Paris Kitchen
A Big Thank You to KatieBetsy 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Note: We do not publish recipes at CtBF,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.


Margrèt Jóhanna said...

Yes this was a very purple chicken after being marinated for 48hours. We loved it and had it also with mashed potatoes as well

Mardi (eat. live. travel. write.) said...

The chicken was very purple but not once it was cooked, thankfully!

flour.ish.en said...

Once O got over the look of the marinade, everything started to come together. I can see that the mashed potatoes work perfectly well with the dish.

Betsy said...

I think I would have liked this over mashed potatoes. Your sauce thickened up much more than mine. I like the thicker look of yours.

KB from Prof Who Cooks said...

Ah, I bet that Australian wine (especially a shiraz) worked quite well for the vin part of the coq au vin! We had some mashed potatoes with ours too. And bread. I always love sopping up the liquid with this dish and I'm glad to hear yours thickened up!

Karen @ From Scratch said...

It looks delicious with the mashed potatoes! Yum!

Nana said...

This was a first for me making Coq au vin and I was really delighted
with the results. I can't wait to try this when Tricia and her hubby are here for dinner, they will love it. Yours looks so good, especially with the sliced carrots.

Mary Hirsch said...

You were the only brave blogger, Emily, to post a photo of your "purple" chicken. I took some photos of it after it being marinaded for 36 hours and those pictures were not pretty. Yours looks fine. Wasn't this good? I froze half of mine. When I re-heat it in the crock pot, I'll make mashed potatoes to accompany it. The perfect side dish, really.

hawley'sfoodpath said...

Yours looks great with the mashed potatoes, I did rice as it was easier- additional carrots is a great idea