Coq Au Vin with Mashed Potatoes
Well guys, I did it again. I got busy, made tons of meals, and went about 7 weeks without posting. Yikes. I’m about to fire off a bunch of semi-short posts that finish up French Fall, and then introduce our winter theme! So buckle up!
Coq au Vin sounds fancy, but it’s literally “chicken with wine”; everything sounds fancier in French. I also jokingly call this dish purple chicken, because after it marinates, that’s pretty much what it is! I have to say, I wasn’t blown away with this dish when we ate it the first night, but it got SO much better in the fridge when we reheated it for lunch the next day! I think the next time I make it, I might just save it for the next day. The flavors really had time to meld and made it better. This one is not hard to make, and I always recommend David Lebovitz’s recipes, he never steers us wrong. This one is from his book My Paris Kitchen. And yes, before you ask, the potatoes are Bob Evans. Enjoy!
Bon Apetit! ~ Jen
