Coq Au Vin : A wondrous One Pot Meal
San Francisco, CA
ChefsFeed Experiences cooking classes are a chance to virtually connect with chefs and bartenders, learn simple cooking tricks and tips, and most importantly, support the culinary community through this difficult time. 100% of ticket sales are for Covid-19 relief, to financially support the individual class instructor, their restaurant staff, or a charity of their choice. --- Learn to make this delicious French classic chicken braise for 1 or 2 people. Using simple ingredients that are still easy to find in these days, we create a dish that is complex in flavor and appropriate for any occasion. And the best news, perhaps, is that it gets better after a day or so in the refrigerator! During this class we emphasize technique primarily, which can be adapted to many other recipes.
Coq au Vin with Root vegetables
A whole chicken leg per person 1/2 cup red wine Chicken stock 1 small can of good quality Italian tomatoes Bacon (optional) Root vegetables: carrots, potatoes, sweet potatos, parsnips, etc (you get the picture) 1/2 cup Flour Salt to taste