Okay, okay, so I know this post is seriously delayed, but let me tell you folks – making coq au vin is a many-day adventure. So, I went with the traditional (read: pain in the ass) method, save that I opted to use a ‘poule’ rather than a ‘coq.’ That is all they had at the Earth Fairer. A quick aside, if you are going to have poultry, I heartily recommend spending a few extra dollars and going to EF or similar fancy rich hippie store. We aren’t rich hippies; we also don’t eat meat every meal. I would rather be flexi and frugal and go for the good stuff when we go carni. EF’s chicken is totally worth the extra $ or two; it is local and normal and tastes like freaking chicken. NB, though, that it will suck up marinade because, unlike supermarket chicken, it is not pumped full of shit, and may actually be Chickie Nobs.
Anyhoodle, I used an old Bon Appetit recipe as my guide. Saturday I made my prep and grocery lists and hit the market.
Early Sunday morning, I set the mis and started the prep work. Yes, I used a Cali Pinot because, as noted above I am not a rich hippie and this bottle, although unfortunately named, did the trick nicely:
Then, several days and about a million steps later, the end result:
Special thanks to my wonderful family members who were lovely guinea pigs. The coq (yeah, poule, I know) was very tasty. You could almost taste each of the painstaking 5,684 steps in every bite. Every last bit of chicken was eaten and we still had room for my S-I-L’s delicious raspberry and plum strudel. All in all, I would rank this as a Demand-A-Dish success.