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Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
A romantic French braised chicken thigh dish (coq au vin) cooked low and slow with red wine, bacon, mushrooms, and a silky butter‑emulsion sauce, served over buttered egg noodles. Perfect for a date night or a cozy dinner.
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Cost Breakdown
Critical Success Points
- • Dry‑brining the chicken for at least 6 hours
- • Rendering chicken skin in a cold pan
- • Flambéing the brandy safely
- • Oven braising the chicken until tender
- • Reducing the final sauce to a glossy consistency
Safety Warnings
- • Flambéing involves open flame; keep a fire extinguisher or lid nearby.
- • Hot oil and rendered fat can splatter—use long-handled tools.
- • Oven temperature is high; use oven mitts when handling the pan.
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