"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-09-2017, 04:55 PM   #11
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 2,846
Quote:
Originally Posted by Greg Who Cooks View Post
Coq au vin sounds like a great idea! I found a recipe that looks good and I'll cook it when I have a few ingredients not currently in my stock.

The recipe I found uses red wine, and I have been drinking mostly Chardonnay, so I'll get a nice Merlot or Cianti and I can enjoy the wine with my dinner.

I usually use a Cabernet Sauvignon, but any decent red will work. IMO, it works best with dark meat -- legs and thighs.

The first time I ate coq au vin was actually in Paris. I spent a summer in Europe with some classmates, and we were always looking for cheap food. We went to this place that had one menu item per day, and it was served "family style" for a per-person price. That day, it was coq au vin. I think the restaurant lost money on me. I'm sure they never figured this skinny student could eat that much.

I'm many years... and beers beyond skinny, now. But, still love coq au vin.

CD
__________________

__________________
“We know accurately only when we know little; with knowledge doubt increases.” --Goethe
caseydog is offline   Reply With Quote
Old 04-09-2017, 05:27 PM   #12
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
That's great because I always prefer dark meat whether chicken or turkey, although I'll use breast meat for curries although actually I prefer shrimp curries anyway.

I drank beer in my teens and early 20s but during my 20s I lost my taste for beer as I acquired a taste for wine. At first I experimented around but eventually discovered I liked white wine, mostly Chardonnays and Rieslings. Throughout the years since I go through occasional periods experimenting with red wines and whites other than Chardonnay, but always drift back to my tried and true Chardonnay. As I said, when I do go red I prefer Merlot and Chianti. I haven't had any red wine lately so this will be nice to get probably some Merlot and cook the coq au vin recipe.

This one looks good: Chef John's Coq Au Vin

BTW they make a really interesting Riesling in NZ's Marlborough region that tastes to me like half way between Chardonnay and Riesling. I suggest white wine lovers get a Riesling from NZ. I think most NZ wines are produced in this region.
__________________

Greg Who Cooks is offline   Reply With Quote
Old 04-09-2017, 07:37 PM   #13
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 2,846
I prefer white wines, too, but I'm not a fan of Chardonnays. I like sweet German wines with fruits and cheese. A good Riesling or Gewürztraminer with fresh strawberries, grapes and cheese is an amazing thing -- a good thing to get couples "in the mood," if you know what I mean.

Chef John's recipes are pretty reliable, and generally easy to cook. I'd say that is a good recipe for your first coq au vin.

CD
__________________
“We know accurately only when we know little; with knowledge doubt increases.” --Goethe
caseydog is offline   Reply With Quote
Old 04-09-2017, 09:30 PM   #14
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
There is good reason we have diff preferences. I'm a salty/spicy fan, not a sweet fan. One thing I benefit from is that I'm not much into sweet desserts so my anti-sweet tooth saves me calories.

For that reason I like dry wines not sweet wines.
Greg Who Cooks is offline   Reply With Quote
Old 04-10-2017, 10:26 AM   #15
Head Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 1,917
Quote:
Originally Posted by Greg Who Cooks View Post
That's great because I always prefer dark meat whether chicken or turkey, although I'll use breast meat for curries although actually I prefer shrimp curries anyway.

I drank beer in my teens and early 20s but during my 20s I lost my taste for beer as I acquired a taste for wine. At first I experimented around but eventually discovered I liked white wine, mostly Chardonnays and Rieslings. Throughout the years since I go through occasional periods experimenting with red wines and whites other than Chardonnay, but always drift back to my tried and true Chardonnay. As I said, when I do go red I prefer Merlot and Chianti. I haven't had any red wine lately so this will be nice to get probably some Merlot and cook the coq au vin recipe.

This one looks good: Chef John's Coq Au Vin
Watched the video and decided to put this together today...
Thanks for the suggestion...
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 04-10-2017, 10:46 AM   #16
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,810
I usually use a pinot noir and soak the chicken overnight in the wine when I make coq au vin
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 04-10-2017, 11:02 AM   #17
Head Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 1,917
Quote:
Originally Posted by jennyema View Post
I usually use a pinot noir and soak the chicken overnight in the wine when I make coq au vin

I have prepped the chicken that way in the past... It seems that the older I get, the simpler I cook.. I'll know later if simplicity works for Jeannie and myself...
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 04-10-2017, 12:54 PM   #18
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,889
Send a message via Skype™ to taxlady
As soon as I saw the title of the thread I thought "coq au vin". So, since that has been suggested, how about what Julia Child called coq au vin's sister dish, chicken cacciatore. I remember seeing one of her cooking episodes that featured both of those chicken dishes, but I can't find it.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 04-10-2017, 03:16 PM   #19
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
Quote:
Originally Posted by Just Cooking View Post
Watched the video and decided to put this together today...
Thanks for the suggestion...
I will appreciate if you will reply to this topic and tell us how your meal came out.

I'm going to try it in perhaps a few days. I'm switching to eating different creatures tonight!
Greg Who Cooks is offline   Reply With Quote
Old 04-10-2017, 06:23 PM   #20
Head Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 1,917
Just had it for dinner with garlic mashed and butter/soy sauce sauteed green beans..
To us, it was delicious.. I've made it the full way and this was easier and pretty darn wonderful.. I did adjust things a bit.. No shallots, used TJ's Mushroom Medley and a 187ml bottle of Cabernet Sauvignon.. I will do it again, just this way...

Ross
Attached Thumbnails
Click image for larger version

Name:	Coq Au Vin Dinner 002.jpg
Views:	31
Size:	75.1 KB
ID:	26623  
__________________

__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Reply

Tags
chicken, ideas, mushroom, mushrooms, recipe, sauce

ISO braised chicken with mushrooms & sauce recipe ideas I'm looking for a reasonable braised chicken in mushrooms and sauce recipe suitable for cooking in a covered pan. I have a wok inspired pan (non-stick aluminum, curved sides, flat bottom, glass cover) that I often braise in. -- If necessary I can make one of the French mother sauces as I have both chix broth and milk to base the sauce on. I have: chicken thighs, skin on crimeni mushrooms (baby bells) chix stock or milk (if I have to make the sauce separately) choice of Marsala, port or white wine for simmering liquid all the usual spices + S & P EVOO of course butter flour a yellow onion mustard and other usual condiments balsamic vinegar fresh garlic fresh tomatoes sun dried tomatoes in EVOO Parmesan cheese (grated) I do not have cream and I'm sorta not well and not willing to drive to market. I'm thinking something along the lines of dredge chix thighs in seasoned flour and brown, set aside, add EVOO (or butter) and saute the quartered mushrooms and a bit of minced garlic, then return chix and add appropriate liquids and other ingredients. I'll be happy with just general ideas on which of the above to use. There is no need to suggest amounts of ingredients, I've been cooking long enough and in fact often just add what looks right without measuring. :smile: I'll appreciate ideas as to which ingredients to use and the gist of the recipe suggestion. BTW I intend to serve with brown rice or maybe baked potato. Thanks in advance! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:17 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.