This week on the podcast, Heather takes on a classic French recipe, Coq au Vin, chicken braised in wine.
This dish usually includes pearl onions, but Heather was unable to find them for this episode. Mushrooms and carrots joined bone-in, skin-on chicken thighs and legs and a whole bottle of burgundy wine. One trick is to marinate the chicken in advance in the wine. Essentially you're going to brown the chicken, then braise it in wine and chicken broth and then add in mushrooms (and those pearl onions if you've got them). One note: we found there was a lot of liquid and it wasn't necessary. Half a bottle of wine probably would've been enough for our ten pieces of chicken. So buy a wine you enjoy and just drink the other half.
We mention a few past episodes in this one, including way back when we reviewed the documentary film Julia at the Calgary International Film Festival about the life of Julia Child who brought coq au vin to an American audience. Julia Child's recipe was a bit more complicated than Heather was willing to attempt, so she followed a simpler version of this classic French recipe.
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Episode links:
Coq Au Vin recipe
Chicken deconstructing video
Arroz con pollo episode
CIFF episode
Julia Child's Coq au Vin recipe
Three Kitchens Podcast - a home cooking show
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