My friends, after battling traffic during my commute home – for, um, let’s just leave it at too long – I came home and set aside a small chunk of time to make this beauteous Coq au Vin recipe. It was worth every second.
And the sous chef, who has a more brutal commute than I do, came home with a bottle of red wine and beautiful holiday flowers – because he’s the sweetest (and I’m the luckiest), duh. The red wine he picked out, may or may not be in this chicken (it is – I’m just playing coy).
So, coq au vin – now I don’t want to scare anyone off because it’s French – it’s really pretty simple. In fact, it only takes one pan and just a little bit of time to dedicate to it.
And if English is makes you feel a teensy bit more at ease, loosely translated, it’s a rooster cooked in wine. And bacon. Does it get more delicious than that? Yes – that’s right. Wine and bacon in one dish. I know, Christmas came early. *hears angels singing*
This is the. perfect. winter. dinner. It has all the winter feels… And it feeds a crowd! Have family staying over Christmas? This will be your saving grace. Am I biased because my two favorite food groups are main ingredients in this recipe? Probably.
Are wine and bacon food groups? Questionable. But that’s beside the point.
This is a recipe that will be seriously impressive – and the depth of flavor in this classic, throwback dish is unrivaled. It’s comfort food at it’s finest.
P.S. – it’s sous chef approved [insert smirk face here].