Tuesday, February 26, 2013

A Timeless Recipe Revisited

Cooks Illustrated: Why Make Coq au Vin?

Coq au vin was all the rage in the 1960s, when French cooking really began to take hold in American kitchens. Now, however, it seems a far less exotic dish, and the many recipes for it that have appeared over the years are often bland and boring.

Cock cooked in red wine, traditionally a cock from Bresse and a wine from Burgundy. 
The older the poultry is, the better your Coq au vin will be

The Best Thing I Ever Ate
 La Poubelle "Coq Au Vin"


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