Sunday, August 21, 2011

Coq au Vin

Ahh, coq au vin. Literally translated as "rooster with wine," it's a classic dish that exemplifies the marriage of food and wine.

But more importantly, it's an excuse to cook with booze.

This recipe comes from the legendary Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck, but you can also find it here.  If you're wondering if you need this book, here's a simple quiz to help you:

Q: Do you own a copy of Mastering the Art of French Cooking?
A: Why are you reading this?  Go buy a copy.