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Coq Au Vin – Rock Out with Your Coq Out

Some recipes just shouldn’t be translated to English. It’s not that telling your guests they’re having “Cock with Wine,” sounds so bad, it’s just that after dinner I want them tweeting about how great the dish tasted, not how funny/inappropriate the name was.


 The other issue would be one of false advertising, since I have no idea where you get an old rooster these days. I like to use bone-in, skin-on chicken thighs instead, which I think work perfectly here. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section.

Of course, someone will ask if they can use chicken breasts, and technically you can, but please don’t. They just will not add that sticky goodness to the braising liquid that the thighs will.

This really is a simple recipe, and all gets done in one pan, but there are several steps, as you build up fond after fond. Before any wine or stock hits the pan, we want a thick, gorgeous layer of caramelization, which is where much of this recipe’s flavor comes from.

I don’t want to sound cocky, but this really was delicious, and as I say in the video, the mushroom, bacon, and onion mixture alone is worth making this for. I hope you give it a try soon. And please, use the French name. Enjoy!


Ingredients for 2 large portions:
8 oz sliced bacon
6 bone-in, skin-on chicken thighs
salt and pepper to taste
*note: after cooking bacon and browning chicken, discard all but 1 tbsp of the fat before cooking the vegetables
2 shallots, sliced
1/2 large yellow onion, diced (traditionally they use pearl onions)
10 large button mushrooms, quartered
2 tsp butter
2 tsp flour
1 1/2 cups red wine
1 cup chicken broth
6 springs thyme
– Braise for about 1 hour 375, or until the thighs are tender

Salad Lyonnaise – A Super Salad from a City of Meat

How great is Salad Lyonnaise? Lyon is considered the meat
capital of France, and yet the city’s most famous, and reproduced dish is
probably this simple frisee salad. Now that’s some delicious irony.



Don’t
worry…this salad is far from vegan. The mildly bitter greens are dressed in a
shallot and Dijon dressing, it’s spiked with a generous handful of crispy
lardons, or bacon in my case, and topped with a runny egg.


By the way, unless you’re some kind of crazy person, you’re
going to need some crispy croutons or crostini to finish this masterpiece off.
Here’s a link to the ones I used for this, sans Parmigiano-Reggiano. You’ll
also want to taste and adjust the dressing to your liking. I use a 2-to-1, oil
to vinegar ratio, as I think you need some acidity to cut the richness of the
bacon and egg yolk, but you may not want it as sharp.


As I joked about in the video, this is so tasty, it may be the only salad
that has a chance to be picked as someone’s last meal. There’s good, and then
there’s death row good. Anyway, I’ve been dying to film this old favorite, and
I really hope you give it a try soon. Enjoy!


For 4 generous portions:
2 heads frisee lettuce, aka curly endive, or use arugula
8 oz bacon (or pancetta if you want to experience something
closer to real lardons)
4 large eggs
1 tbsp chives
For the dressing (makes extra, about 1 1/2 cups total):
1 generous tbsp minced shallots
1 generous tbsp Dijon mustard
salt and pepper to taste
1/2 cup sherry vinegar
1 cup lightly flavored olive oil

Crazy bacon products you wont believe exist

We’ve always known that bacon is a much-loved ingredient but we had no idea just how popular it has become!

So if you love a bit of bacon with your breakfast, you’re in for a treat! It seems the meaty goodness is not just for eating – there are hundreds of weird and wonderful products that make the most of all the bacon-y goodness.

Click through to see our favourite bacon products – you won’t believe that some of them actually exist!

Do you like the look of them? Have you tried any of them? Tell us below.