My best suggestion would be – let it sit or don’t, it’s completely your call. What’s a food/recipe post without pictures?! I eat with my eyes, as I’m sure you may do too! I’d have had zero chance at getting any pictures for you. By the time I was done prepping, it was dark or getting there. This method also allowed for me to get pictures! Yesterday was grey and rainy. This method suited me more simply because the prep time for this recipe is already fairly extensive and I’m on limited time some days. Alton suggested allowing the food to sit overnight, giving the flavors a chance to mingle. It never hurts to have extra on hand.Īnother difference between methods is Julia has you simmer the recipe immediately but does give the option for sitting until you’re ready to eat. So, if you’re planning on drinking more than a glass or two plan on getting two bottles. You’ll need a good portion of a bottle of wine for the recipe. You should cook with a bottle that you like drinking. No need to go crazy but if you prefer a pricier bottle then by all means. You should be able to easily find a French bottle of pinot noir for between $10-20. While Julia recommends using a ‘young red wine (zinfandel, chianti or macon)’ Alton recommended pinot noir and preferably sticking with one from France, where the recipe originates. So my method was a bit blended between the two masters. I had no such luck in finding a Julia Child video but Alton Brown came to the rescue. I looked to do some video research again. I ventured off course a bit with this one. There should really be drive up liquor stores for times like that.
#COQ AU VIN EASY RECIPE FULL#
no I don’t want to hold your hand or go where you want me to go) into a store full of breakables. Thankfully my grocery store carries wine so I was off the hook with the scary alternative… eh hem… taking an 8 month old and a crazy 2 1/2 year old that is in a bit of an independent stage (i.e. I suspect after having two recipes so far with liquor in them, I should stock up or maybe get familiar with the liquor store hours. I should’ve known I’d be at one point cooking with wine this summer. Serve over potatoes or rice, with a fresh green salad. Julia Child’s Coq Au Vin recipe Slow braised chicken with a flavorful red wine sauce and tender mushrooms.
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