Coq Au Vin


Fried chicken is probably the most popular method for preparing chicken in America. In France, simmering chicken in a casserole is popular. A casserole is similar to a Dutch oven. Coq au vin is a French recipe for simmering chicken. People that enjoy the flavors from meats and vegetables cooked in a roasting pan, or the flavors from stew, should be excited by coq au vin. Red wine, bacon, and mushrooms create flavors that make familiar American experiences more rich. This is something that should be popular to prepare where stores sell wine.

I have blog posts that explain more on simmering and casseroles.

Follow The Link To The Recipe:

Coq au Vin

Follow The Link To Watch Someone Prepare The Recipe:

Le Creuset Signature Braiser – Coq au Vin | Williams-Sonoma


6 thoughts on “Coq Au Vin

    1. I believe that cleanliness is the key to understanding why people use cheesecloth. White cheesecloth where I shop is about $3.00. Because a chef removes the scum that develops while making stock with a skimmer, recipes probably do not recommend tossing everything in the pot. The stems and leaves would stick in the scum. When the bouquet is used in a something similar to a soup or casserole, being able to remove the bouquet is very important. One book I have instructs people to bundle everything in the green part of a leek. Most grocery stores where I live have white cheesecloth. Other grocery stores have muslin cheesecloth, which is tan. Some stores have bags made of muslin. On the package of one brand of white cheesecloth that I have, the directions suggest using the cheesecloth for making a bouquet garni. I believe that this is important when spices similar to peppercorns or star anise are added to a stock. Otherwise, I am happy using twine.

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