Recipe: Cooks Illustrated (alternative Bon Appetit)
Total Time: 3 hrs
Review: Zak’s life can be divided into two eras, the before and after of having Buvette‘s Coq Au Vin. Ever since that moment his life has been defined by the constant seeking and recreation of that meal. All to no avail. (He says the same thing about a Zuppe di Pesce he once had at Parm so maybe take it with a grain of salt).
Zak went into this with a lot of panache and damn did it pay off. One, this smelled HEAVENLY as it was cooking. And two, it tasted INCREDIBLE. This recipe has a lot going for it – a full bottle of red wine to make a rich, thick sauce, and chicken that simmers in said sauce for about an hour until all the cartilage has softened and incorporated into the sauce.
My mouth is watering just thinking about eating this. We served it with mashed potatoes and watched Avengers: End Game and I’ll be damned if it wasn’t a pretty ideal way to spend Sunday night.
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