{"id":2756,"date":"2009-11-18T07:56:50","date_gmt":"2009-11-18T12:56:50","guid":{"rendered":"http:\/\/asweetlife.org\/?p=2756"},"modified":"2016-01-25T07:39:17","modified_gmt":"2016-01-25T12:39:17","slug":"coq-au-vin","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=2756","title":{"rendered":"Coq au Vin"},"content":{"rendered":"

Recipe<\/strong>\u00a0adapted from a Melissa Roberts<\/strong> recipe in <\/strong>Gourmet,\u00a0 September 2008<\/a><\/p>\n

I think it\u2019s safe to say that winter is on its way. I could not bundle myself warmly enough today \u2013 and it came so suddenly on Sunday. What with Saturday night so warm, Sunday greeted us with gusts of wind, dropping temperatures, scarves and sweaters. And warm stew-like food.<\/p>\n

I\u2019ve been in a chicken mood lately. Not just any chicken. Chicken that is soft, succulent, falling off the bone chicken. Chicken that doesn\u2019t need to be cut with a knife. Chicken that is so warm, comforting, moist and fragrant, you will be actually excited about the cold weather outside. Hard to believe?<\/p>\n

I\u2019ll confess I\u2019m not a big fan of white meat \u2013 I find it too dry, even if it\u2019s not overcooked. The meat is just a bit too tough for me. With the dark meat, you come out looking like a chef extraordinaire while the work you put in is quite minimal.<\/p>\n

Celery\u2013often dismissed as one of the produce world\u2019s poorest relations\u2013contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.<\/p>\n

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\"\"\"\"\"\"\"\"\"\" (6<\/strong> votes, average: 4.83<\/strong> out of 5)
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