Alton Brown’s Coq Au Vin (co-co-vah)
It’s Alton Brown. I’m not going to pretend I can one-up his cooking prowess. Just follow the recipe (it’s fun to watch the episode as you cook, or before you cook. or both, really). The only thing we really changed is that we use frozen pearl onions instead of fresh. They stew for hours, and have you ever tried to peel those little buggers? No. thanks.
- But seriously, broken into two days of prep (one to prep chicken and refrigerate overnight, and another to slow cook in the oven), this dish was pretty simple and mostly a matter of waiting for things to cook. Who says French is a lot of fussy prep work and knife skills?
- 8 year old — I liked the meat and noodles.
- 3 year old — I liked everything we had tonight, but I would only like the noodles again.
Sigh. At least the only thing left on their plates were bones, an itty-bitty pile of mushrooms (paige) and an itty-bitty pile of pearl onions (alice).