![]() The thigh meat was far better than the breast - we would do all dark meat in the future. ![]() Even though the chicken was nice and tender my husband said he'd simmer the chicken longer next time so it would be falling off the bones. The end result was well worth the time and effort! The sauce was rich and brown and the layers of flavors and aromas were fantastic. For once, I think the number of servings in the recipe was too low - this would serve 6 people rather than 4 (at 4 servings, that would be a pound of chicken per person). We served the chicken with Light 'n Fluffy Extra Wide Egg Noodles - which are the noodles that are the highest rated by the Cook's Illustrated tasters (along with Black Forest Girl brand). I don't think I'd reduce the sauce quite so much next time - 2 cups of sauce for 8 pieces of chicken means just 1/4 cup per piece - not much to cover a piece of chicken and some noodles! It would also be nice to have less time standing at the stove! Reducing the sauce took a really long time. Because of the size of our chicken pieces, we put the light meat and dark meat in at the same time, and it was all cooked in about 35 minutes of simmering. This would have been too many onions if we'd had the proper amount of mushrooms. 2 cups of pearl onions weighed 8 oz or more, not the 5 oz. I had just 7 oz of mushrooms, so we were a bit short. We used just over 4 lbs chicken - 2 large breasts and 6 small thighs. Then reduce/thicken the sauce before serving all together. This is a classic braised dish: brown chicken and set aside, saute vegetables in the same pan, add liquid and simmer chicken + vegetables until chicken is tender. This recipe took us 2.5 - 3 hours, start to eating (one step, reducing the sauce, took us double the estimated time). You can immediately disprove it by reading through the recipe, at which point you will see that the the times specified for the individual steps add up to nearly 2 hours, without even counting time for chopping and prep. ![]() Here's what this recipe claims: "Put together and on the table far faster than I would have thought ( in about one hour, give or take), this coq au vin proves that classic French, cooking can fit into any schedule." A word to the wise: don't rely on this promise. "I love Coq au Vin," he said, "Let's make this recipe." When Sunday rolled around, that's just what we did. A few days earlier he had been paging through my impulse-buy Cook's Illustrated Winter 2009 Soups and Stews issue and stopped at page 46. This was another joint cooking effort with my husband on a Sunday afternoon. ![]()
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