Defrosted a whole chicken the other day and was looking for something to do with it. As soon as coq au vin popped into my head I knew I had to make it.
Like a lot of braises, such a big payoff in flavor. Didn’t have any homemade stock so some Better Than Bouillon and a packet of gelatin worked out well.
Paired it with some purple potatoes to match the (previously wine stained) chicken.
Only thing I’d recommend is starting the cooking process earlier than I did… was a late dinner for me!
by jschwartz9502
1 Comment
One thing I feel like is a blind spot for Serious Eats is how effective BtB and some gelatin is at replicating quality stock.