Coq-au-vin

For the Coq au Vin (or boozy chicken as I call it), I decided to be a bit more traditional. Mushrooms were used for the aromatics but I could not find pearl onions. I bought a simple bottle of red wine - a Bordeaux, and organic free range chicken. My one stop shopping for both the chicken and vegetables is the Co-Op at Olympia. Free range makes all the difference. As my friends Mr. Saffron and Ms. Extra Virgin Olive Oil would agree, letting the chicken run free makes their thighs supple and strong and their lives humane.

Equal volume of low-sodium organic chicken broth and wine were added to the sautéed chicken and mushrooms with parsley and herbs du Provence and simmered. Never boiled but only simmered. My the end of my cooking I was as drunk as the chicken!

Drunk juicy pieces of chicken on white fluffy jasmine rice. Perfect.

Organic free range chicken, Bordeaux, and low-sodium broth pose together before their culinary expedition

Browning mushrooms

and chicken

Wine, a lot of wine (oops, didn’t measure)

Add equal amount of broth, and just simmer, never boil

Fluffy jasmine rice

Bon Apettit