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!
I forgot to tell you. I tried that easy coq au vin recipe two or three times. And every time I used white wine. Not sure why, because I prefer red too. The first time I used the chicken I had on hand, which was thighs with skin and bones. Not a wise choice for the stove top. It took forever to cook. Then the next couple times, I used the right chicken, and bacon, not canadian, but then I didn't really like it that much anymore. Maybe a different white wine coq au vin recipe might work better, like the Sunset Mag. one. I remember thinking that the next time I make it, I will go back to red wine.
ReplyDeleteI want to thank you for posting your recipes, because sometimes I need ideas to get out of a dinner rut. I made your lamb ragu pasta too once. Very good.
Lisa
I'm so glad you are enjoying the recipes! For the wines in the coq au vin, it is probably best to pair them with the right vegetables, like mushrooms with red wine, etc. I want to make that lamb ragu again - it was good!
ReplyDeleteOMG. You are killing me. Didn't I just tell you I hadn't eaten dinner?
ReplyDeleteHa! Seriously, you need to try this recipe - it was awesome and EASY! Enjoy!
ReplyDeleteI made traditional coq au vin the other night (but left out the bacon) and for all the advance prep it wasn't all that spectacular (maybe because I left out the bacon). I'll try it with white wine and see what I think.
ReplyDeleteI really liked the white wine and the combination of the vegetables since it wasn't the mushroom based, but instead the celery, carrots and herbs. It was totally filling but lighter at the same time.
ReplyDeleteThanks a lot for sharing such a wonderful post, it is a very nice site i really enjoyed to visit this site. Balanced Diet || Diet Plan || Balanced Diet Plan
ReplyDeleteI like the valuable information you provide in your blog. stuff right here! Good luck for the next! Diet Chart || Balanced Diet Chart || Food Supplements
ReplyDeleteA very awesome blog post. We are really grateful for your blog post. You will find a lot of approaches after visiting your post. I was exactly searching for. Thanks for such post and please keep it up. Weight Management || Causes of High Blood Pressure || Healthy Diet
ReplyDeleteA very awesome blog indeed. I really like it. It has all the things that a best post has. Legit Information. Best Use of Words etc. Keep working good like this. Cholesterol Lowering Foods || Diet for Glowing Skin || Diabetic Diet
ReplyDelete