Good lawd was this good!!! I've wanted to try coq au vin in a restaurant for forever, but the opportunity never really presented itself. Finally decided to try a credible recipe out myself. Chicken thighs were on sale, and with culinary curiosity piqued: good things were to ensue.
The thighs kicked it in a red wine, carrots, onions, celery & peppercorn bath for 24 hrs
A day later, purple chicken! And this is what it sounds like, when doves cry...
I braised the hell out of them thighs. Booter 'n aisle helped me braise. Then, everything got thrown together again for a 1.5 hr Dutch oven encounter.
In the meantime, I cooked down some lardons (pancetta), then 1/2 lb of mushrooms.
The end result? Coq au vin, with buttered noodles on the side. Thanks to Anthony Bourdain for the recipe. I skipped the pearl onions (pearl onions were $4 for a small bag!), but otherwise followed the recipe fairly consistently (although I just used chicken thighs; Bourdain called for use of a whole chicken ).
Looking forward to my leftovers... I can truly say this is one of the best things I've ever cooked on my own.
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