• she/her

healthcare bureaucrat in philly, v adhd, orthodox jew, ect ect, im love my wife



numberonebug
@numberonebug

for dinner I made us Coq au Vin, a french dish of tough chicken first cooked on salted lard and then stewed in wine with mushrooms until it's pull apart tender, and. fuck. fuuuck fuck haha god that was delicious. so so so rustic and rich and savory and warm aaaa

I can't believe that my paws made something like that wow I barely knew how to cook two years ago


numberonebug
@numberonebug

fuckin,, cooking something by making a pan sauce around it lmao. it wasn't a stew by the end but a thick sauce, the fond was deglassed as it formed and just hhhhhh the whole thing was so fun to make

also was a one pot dish, no cutting/prep/ect, just throw everything in at the right moment and give it just enough tlc to not burn. shockingly easy


numberonebug
@numberonebug

first off I cannot rec this recipe enough. one pot, super easy, looks fancy as fuck, tastes comforting as heck

okay so

you're gonna wanna heat up either some lard/bacon (if tref) or heavily salted coconut oil (if kosher) in a wide heavy shallow pot (something akin to a cast iron skillet but with a taller wall). while that heats cover some boneless chicken thighs in some flour. Place them in the oil, cook until browned on one side (~10 minutes) then flip until brown on that side. if it sticks to the pan that's good!!! that produces a fond, a tool we'll use later.

once it is browned on all sides add red wine (ideally a dry wine, not terribly sweet) until almost covered, maybe cut that with a cup of water if you want it to be less bitter. place some mushrooms (or msg if no mushies on hand), dried herbs, cracked pepper, and bring to a simmer. The first step should have salted it plenty, but add more salt at this point if not. Let simmer for one hour, in the final 15 minutes or so uncover it and start making pasta

once the stew becomes a sauce then start stirring it more frequently, deglasing the fond into a pan sauce. once that stew-turned-sauce is thick enough to your liking then serve on that pasta

fucking super easy right???? im so hype lol


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