One entire bottle of wine for the pot
One bottle of wine to drink with supper (Because. Just because.)
Some brandy
Some bacon
Herbes de provence
And pearl onions kinda pricey
2. About those pearl onions. Pain in the butt to peel. That is all. But it's enough.
3. Takes about an hour and a half to two hours for prep and cooking. (Those darn pearl onions.)
So why go to the trouble?
1. One entire bottle of wine for the pot
One bottle of wine to drink with supper
...and some brandy
2. Flambé! Setting your food on fire is bad ass
3. Bacon sprinkled on top
Trust me, the reasons to outweigh the reasons to not.
My husband first made this many years ago and it was better than when I made it recently. He probably used more bacon. In fact, I'm sure of it because it's the bacon on top paired with the luscious sauce that was the most memorable part.
This classic recipe can be found on Food Network's website. Tyler Florence calls for everything but the wings of 1 chicken. I go ahead and throw them in anyway.
I'm sassy like that. Especially with a bottle of wine.
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Posts
A classic dish that is timeless. Your post made me laugh and made me smile.
ReplyDeleteVelva
Thanks, Velva!
ReplyDeleteI can always count on you to make me laugh :) Why wouldn't Tyler include those wings? What is he thinking! This looks absolutely mouthwatering and worth every minute of prep. Does your market sell bags of frozen pearl onions? I only ask because that's they only kind I can get my hands on. I've never seen them fresh or unpeeled before. I bet they would be very pesky to peel!
ReplyDeleteNo, no frozen pearl onions unfortunately. Actually, I had to go to 2 stores to find fresh ones!
DeleteTotally agree with you about flaming food! :)
ReplyDeleteI'm not Mr. Florence's biggest fan. I have yet to try one of his recipes that I like. This may be a turning point for me.
I feel kind of sheepish leaving a cooking tip on your culinary blog of awesomeness but it's 6:21am, I've been up for an hour and a half and I haven't finished even one cup of coffee yet so I'm feelin' a bit brazen. In regard to the pearl onions, did his recipe not have you scald them in boiling water for a minute before peeling them? They will pop right out of their skins that way. Still time consuming but not in comparison to peeling them dry.
Ha! It's funny that you mention this. After I stood at the counter and peeled those little boogers, I read about blanching them first. Yeah...after! I could have used your quick thinking.
DeleteI have always wanted to try making this. I think the bottle of wine that was used for drinking was necessary! This sounds like a time consuming recipe, but also well worth it. I have to go out and get some wine and try it!
ReplyDeleteThanks for linking to the In and Out of the Kitchen Link Party! Always glad to see you there!
Thanks again for hosting, Cynthia. This does take some time. But there's always that other bottle of wine to kill it.
DeleteHa Ha Ha..... I too loved this post! I am going to try this since I have nothing better to do..... and because your description made me both salivate and laugh. I will let you know what I think when I have recreated this dish (in a couple of weeks) and gathered my family around our table<3
ReplyDeleteThanks for stopping by! Hope you like it. Kinda hard not to like something containing wine and bacon though!
DeleteI loved your post Michelle!! Hey! Anytime I can drink wine and start my food on fire, I'm all in:) Thanks for sharing at Tasty Tuesday Lynn @ Turnips 2 Tangerines ps: I recently had the same experience with those dang pearl onions....next time I'm going to start THEM on fire:)
ReplyDeleteHa, Lynn! Read Pary Moppin's comment above on how to deal with those pesky onions.
DeleteSince it's hard to make, how about you just invite me over to dinner and make me some. I take the wine with it too! lol. It really looks delicious!
ReplyDeleteCome on over Betty.
DeleteHee hee, I should grab a couple of bottles of wine and try this!
ReplyDeleteI'd say two is mandatory.
DeleteHi Michelle, just popped over to let you know that your link to Food on Friday: Cherries & Almonds was featured in my Need Some Inspiration? Series on Carole's Chatter today. Cheers
ReplyDeleteThanks, Carole!
DeleteHi Michelle,
ReplyDeleteThis looks really delicious! Perfect with some crusty bread! For easier peeling of the pearl onions, try soaking them in warm water for 20-30 minutes, it works for shallots and the bigger onions, have not tried it on pearl onions though! You could give it a try.
I'm sure it would work. Where were you when I was peeling tiny little onions all afternoon?
DeleteLovely Coq au Vin, Michelle! And I love your reasons why and why not to make it :) I always enjoy recipes that involve flambéing too - there's just something about it! Thank you for sharing this wonderful recipe with the Hearth and Soul Hop :)
ReplyDeleteI fully admit to a bit of a giddiness when it comes to setting my food on fire.
DeleteI just love this classic, and your made it look fabulous! Have a great weekend and thank you so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen
Thanks for stopping in Miz Helen.
DeleteBahaha! I think you have some pretty good reasons... ;)
ReplyDeleteThanks for linking up to Delicious Dish Tuesday! I'll be joining you on Sunday when I get to posting a recipe this week. So busy with the cooking event last week that I forgot to post a new recipe (gasp!)!