06 February 2026
Ce que nous allons manger ce weekend
Well, it's not these exact birds (which I photographed in 2005), but we are going to have chicken. Coq au vin, or Poulet au vin rouge if you prefer. This morning I'm preparing the ingredients for a marinade and cutting up the chicken, which I bought at the supermarket, into pieces we can braise in red wine (with smoked pork lardons) after they've spent the night soaking in the marinade.
Subscribe to:
Post Comments (Atom)
Wish I was there.
ReplyDeleteLooking forward to pictures of the process. Thanks!
ReplyDeleteBettyAnn
Everything's better with lardons and wine!
ReplyDeleteLooking forward to seeing it!
ReplyDeleteSounds good! Today's lesson in my French class was a brief overview of the history of French grèves. - Chrissoup
ReplyDeleteStarting with May '68?
DeleteBeautiful poulets!
ReplyDeleteI took the chickens picture not far from the BnB where you and Esta stayed a few years ago, on the edge of the canal.
DeleteI’m sure that it will be delicious. Would this marinating method work using a dry white wine like Sauvignon Blanc? C.
ReplyDeleteI keep posting and reposting this comment. For some reason, it disappears. C., yes, you can make this recipe with white wine like Sauvignon Blanc or Chardonnay. Years ago, Julia Child, as part of here French Chef series, did a video showing how what she called fricassées can be made with either red or white wines.
ReplyDelete