I attempted coq au vin with pearl onions and mushrooms. Served with cobb salad and acme bread. I followed a recipe, originally by Molly Stevens, which is very similar to Julia Child's recipe for Beef Bourguignon.
I learned that 300 degrees Fahrenheit is too low--use 325 degrees for the oven temperature. I placed a piece of parchment over the top of the chicken pieces, and then put the lid on top of that--the temperature is hot enough if you see little splatters of the liquid on the parchment paper. Some recipes suggest that the dish cooks in 30 minutes to 1 hour. However similarly to Alton Brown, I found that it actually took 2 hours to 2 and a half.
The bacon and the chicken stock make the sauce very fatty, so next time I would definitely recommend degreasing the sauce.
Pictures of the mushroom and pearl onion sides:
I learned that 300 degrees Fahrenheit is too low--use 325 degrees for the oven temperature. I placed a piece of parchment over the top of the chicken pieces, and then put the lid on top of that--the temperature is hot enough if you see little splatters of the liquid on the parchment paper. Some recipes suggest that the dish cooks in 30 minutes to 1 hour. However similarly to Alton Brown, I found that it actually took 2 hours to 2 and a half.
The bacon and the chicken stock make the sauce very fatty, so next time I would definitely recommend degreasing the sauce.
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1 comments:
Well, then, a description? Was it tasty?
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