Thursday, February 19, 2009
Coq Au Vin
I came across this recipe in Tastespotting. I love slow cooked dishes. Being in Malaysia however prevents me from frequently preparing this kind of dishes as our electricity and gas bills would skyrocket.
I followed the recipe quite faithfully so I will not reproduce it here. I used Pinot Noir for mine. A few points to note are to marinate the chicken in wine stock overnight and if you can wait, to refrigerate the entire dish overnight and reheat the next day. The flavour of the meat is just unbelievable.