Weekday Coq Au Vin

On the weekdays when Chef B beats me to get home, he often spoils me with a feast. Unlike me, who subscribes to the “shop in the fridge” philosophy to create dinners, Chef B is very keen on using the best ingredients and never settles for less.  This evening, he picked up Poulet Rouge Fermier, a French farm chicken that was endorsed by the French genetics company as the best breed from a culinary standpoint in the Label Rouge system.  The verdict is that both Chef B and I think the chicken has a superior texture, as there was no leftover.

IMG_6135
Parsley, rosemary, thyme and bay leaves
IMG_6137
bacon, parsnips, carrots and celery
IMG_6143
chicken pan seared on all sides in the cast iron pot
IMG_6139
Pouring in the Cabernet Sauvignon
IMG_6151
Oh goodness
IMG_6155
This is love

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s