Before going onto the recipe, I want to share with you my love of Herbs de Provence. It is a mixture traditionally made with thyme, savory, fennel, basil, and lavender that was invented in the 1970's. There are recipes out there to make it yourself, but I've never ventured down that path. Even though the predominant spice in the mixture is normally thyme, it is the subtle lavender flavor that leaves me wanting more. I love this spice medley so much that my favorite way to enjoy it is simply stirred into cottage cheese. I encourage you to try this - it is wonderful! Speaking of wonderful, this White Wine Coq au Vin from Sunset Magazine is just that. It is hearty, but light at the same time. After cooking up a few slices of bacon, the flour and Herbs de Provence dusted chicken pieces are browned in the bacon fat. The vegetables cook again in the same pan and then all is added back, along with the white wine and chicken broth as the liquid. Once everything has simmered together, freshly chopped parsley and tarragon are the final touch. I took their suggestion and served it with french bread slices which I would say is a must to sop up the flavorful sauce. If you try both versions - red and white - please let me know which you like better!
Sunday, January 10, 2010
I'm having an internal struggle with coq au vin. Previously, I posted the Easiest, best-tasting Coq au Vin ever, made with red wine, with the thought that I would eventually try a white wine coq au vin. Due to my love of red wine, I was fairly certain that I would prefer the red wine version. Now, I just can't decide. I've come to the resolution that it is okay to love both! Different from the deep mushroom flavor of the red wine coq au vin, this white wine version got it's flavor boost from a few star spices, namely Herbs de Provence and fresh tarragon. Also, instead of the mushroom, carrot, and Canadian bacon combination, it was lightened up with celery, carrots, and onions (and a little bit of bacon).