I’m a bit late posting since we had a minor emergency yesterday when I planned to put this post together and didn’t get a chance to finish it. First, the emergency: my daughter’s school called to let us know that she had gotten hit in the eye with a softball and that she was having trouble seeing. I rushed to the school expecting the worst and was pleasantly surprised to find that she wasn’t that badly hurt after all. I did end up taking her to the optometrist just to make sure her eye is ok. The eye was not damaged from getting hit, but she ended up needing glasses so we went ahead and got her fitted for one. She’ll get her first pair in a couple of weeks. By the time we got all that done, it was time for dinner and I was exhausted. Funny how a little scare like that can drain you.
So today, it’s back to business it is. This Coq au Vin was cooked up for Recipes to Rival which, this month, was hosted by co-founder Temperance of High on the Hog. Coq au Vin, literally means Cock of the Wine, meaning cock that has been cooked in wine. I’ve made several ‘drunken’ dishes before but have never attempted this dish of all drunken dishes. All I can say is, this will be cooked again in our kitchen. Everyone loved it and the girls got a kick out of eating something that had so much wine in it. lol!
Here’s the recipe with additional notes as presented for Recipes to Rival. Notes in red are my comments.