Coq au vin

Before the tart last night, there was coq au vin. Much more my kind of cooking. A big pot, some chopping, a sip of wine, lots of butter, music in the background, browning meat, the smell of the fat, steaming windows, and then flambĂ©! Like a real cook! But to be serious – because this is a serious dish, and I faithfully followed Julia Child, a serious woman – this is a beast of a stew. Salty bacon and savoury stock, inky wine and garlic and herbs and sweet onions and earthy mushrooms, layered, slowly – browned and braised and simmered and skimmed and reduced – to coat the back of a spoon – and, finally:

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