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.

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

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