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Cooking the French Classics: Coq au Vin

16th century King Henri IV became famous for his general welfare promise in France from peasants on up by saying "chicken in every pot.” His promise grew this world round recognized utterly delicious hearty traditional dish: COQ-AU-VIN.

The basic components of coq-au-vin (literally “rooster in wine”) are chicken on the bone and wine (traditionally Burgundy, with Riesling popular in Alsace). We add a little cognac in addition to the classic red wine based sauce. The French original recipe with peasant origins calls for “coq” (rooster) and not “poulet” (chicken), because rooster meat is much cheaper and tougher than chicken, requiring really long and slow braising to make it enjoyable. However COMFORT KETO version of this delicious meal is prepared with chicken instead of rooster.

Next week (the week of August 22), COMFORT KETO is bringing to you this delicious French classic: COQ-AU-VIN.

Coq-au-vin is best braised in a French Le Creuset pot.

For this meal, Chef Janine uses the original recipe of the famous French chef Paul Bocuse.

She marinates the chicken in wine overnight to impregnate the meat with flavor. She then begins with sautéed onions and garlic in butter, and adds the chicken to be perfectly browned. She finally adds vegetables, fresh herbs, mushrooms, bacon, and the wine and a little cognac. Then she braises the contents low and slow on the stove top in the covered French Le Creuset pot.

WOW! Who would have thought that our Le Creuset pot costs $440 !!!

The contents of the Le Creuset pot remain moist, the flavor rich and the chicken soft, giving you an elevated high-end French restaurant experience.

Bon Appétit! Chef Janine

Please follow the link to check out the full menu for next week (the week of August 22nd) and place your online order by Sat. noon Aug. 20:

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