To or To Not To {Tyler Florence's Coq au Vin}

Let's just get the bad stuff out of the way.  The reasons not to make this dish.

1.  It's pricey.
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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