The French classic Coq au Vin is a wonderful chicken dish that can attribute it's popularity in this country to one of my culinary heroines..........Julia Child. She literally took Herbert Hoover's promise of a chicken in every pot and made it possible for all American's to indulge in this French classic.
I love to make this dish year round, and often times make it for special occasions or when the weather outside suggests a nice, slow cooked meal. The other day I happened upon a different version of this dish when I stopped by The Recipe Girl, and even though the weather was beautiful, I just had to give this dish a try.
Lori's version of this classic employs Zinfandel, as opposed to the standard dry red wine that is normally called for. Since I am not a fan of red wine, but do enjoy a good zinfandel, I felt certain that this substitution would yield delicious results.
Delicious it was, and the zinfandel actually added a smoother finish to the luscious sauce. By changing the vin to a zin, this dish most assuredly came out a total win.
0 comments:
Post a Comment