The final Friday of May was National Coq Au Vin Day, and at the Roediger House, we celebrated in style. Yep: reasonably authentic for a southern American kitchen helmed by an amateur cook...but incredibly delicious and well worth the extra effort to try to get it right. It was a symphony centered on the main feature of chicken leg quarters, seasoned and pan-seared; then came a host of other goodness, such as thin ribbons of crisped bacon; onion and carrot and shallots and garlic; a giddy Pinot Noir and hearty chicken stock; pearl onions in abundance; and the crowning touch of Madeira mushrooms to mix in at the end. A little thickening and a couple of magic ingredients made it closer to stew for serving over fresh-steamed white rice. This meal was pretty awesome.
"Coq au Vin," from Cook's Illustrated, January/February 1999.
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