Cooking Coq Au Vin

The man came home early one afternoon and started his research on coq au vin.

Ha! After all that interest in the coq au vin, I knew he was going to try cooking that at some point.

The Cooking Bible was laid out on the table. Except that it was opened to the page of chicken cacciatore. Obviously distracted by another chicken dish, he was trying very hard to decide which to cook.

In the end, coq au vin won. Into the dutch oven the chicken went.

I wasn't particularly looking forward to dinner. Chicken. Good lawwwd. At least, the sauce would cover up all smells and taste, hopefully. At least there were carrots and mushrooms.

Mixed together and slow cooked, the mirepoix, seasonings, mushrooms and all tasted appetizing and fabulous. There were potatoes and buttered basmati rice to go along. I was quite a happy girl without trying the meat. I poked around for chicken skin. Ha.

But the man made me take slivers of meat. Warily, I chewed it. Stewed in the sauce, the meat absorbed all its aromatic flavors and wine. So the meat didn't taste like chicken. Thank goodness.

I kinda liked coq au vin without the chicken. When slathered onto potatoes and basmati, that rich broth made such a wonderful combination for a homecooked meal.