Things are simmering nicely...the chicken is in the pot. The recipe called for 2 1/2 - 3 lbs of chicken, but I think we ended up with 5 or 6 in there. When I made Coq Au Vin in the past, I also used carrots, celery and potatoes in it. Julia said those should be side dishes and cooked separately. We shall see...I am a big fan of one dish meals, which this isn't, although you have to admit that it has the down home French countryside style and smell to it. To be honest, I don't see how it could possibly fail to taste good. It certainly has everything that tastes good to me in it.
While the chicken is stewing away, the ladies are tackling a cheese soufflé for an appetizer, also using Julia's recipe. It's gotta be good.
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