Elevated Comfort Food: Coq au Vin and Harvest Moon Red
INGREDIENTS:
Boneless, skinless chicken thighs
Half a bottle of Harvest Moon Red
Mushrooms, thick sliced
Baby Carrots
Pearl Onions, frozen is perfectly fine
Sprigs of fresh thyme
2 TBSP tomato paste
Cup or so of chicken stock
First things first – notice how we don’t have precise measurements? That’s because this recipe is 100% based off vibes. Do you want only a few carrots and loads of mushrooms? Do it. Pearl onions your jam? Use as many as the store has stocked. It’s up to you. Coq au Vin is a simple to execute French dish that will leave you so satisfied and with barely any clean-up. A cast iron skillet or Dutch oven is all you need (as long as it has a lid). Brown off your chicken in some oil butter. Add it your remaining ingredients, cover, and it’s roasted at 350°F for an hour and ten minutes. I added in a slurry to thicken the sauce at the last minute and served it over herb mashed potatoes.
As Julia Child would then fervently exclaim: BONE APPLE TEETH!
Err… Wait. No… Bon appetite! ♥ Yep, that’s it.
Pairing wine with turkey is a breeze. But finding one that also works with the myriad side dishes that crowd a typical Thanksgiving table can be a head-scratcher. You need something that’ll compliment the herbed stuffing without clashing with the marshmallow-topped sweet potatoes, something that’ll stand up to the tart cranberry sauce while cutting through the creamy green bean casserole.