This red wine braised chicken with rosemary and mushrooms, however, totally qualifies. I’ve always wanted to make a classic pot of coq au vin, but I never seem to have, oh, 30 pearl onions on hand, and my usually thyme-enthusiastic palette never seems to have any sprigs in the fridge when the coq au vin-desperation hits. Instead, I whipped up a soothing pot of chicken pieces, fork-tender from the rich red-wine-and-whiskey braising liquid, earthy mushrooms arranging a play-date with salty, smoky bacon, all balanced by woodsy rosemary, elbowing you and whispering, “Hey, it’s really winter, you know? But.. you know.. in a good way.” I love it.
Serving Suggestions
You can serve the remnant braising juices over noodles, polenta, or, like I did, gnocchi. I doubt I’m the first to ever serve a pot of coq au vin-inspired braised chicken over gnocchi, but I sure as hell felt like a genius as I smothered the ridged little potato pillows in the heady sauce. I may or may not have emitted an evil laugh, throwing my head back like a maniac over the stove, as O peered in from the dining room with 9-1-1 dialed on his phone, thumb hovering over the “Send” button. Make this! I promise insanity is not a side effect. ….or is it?
