Last Friday night I felt like getting a bit adventurous for the four of us sitting down to a Roediger House dinner, which led me to try out a new recipe for the classic French dish of coq au vin. It takes a bit of prep but not so much that it's outrageous. The crew's reviews of this new stew: it'll do! We all thought it was pretty fantastic, I think.
Roasted garlic-parmesan asparagus and roasted spiced Yukon gold potato wedges proved to be excellent sides for this delicious dish.
"Coq au Vin (Chicken Braised in Red Wine) Recipe," by Daniel Gritzer. From SeriousEats.com.
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