All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Feb 24, 2011
"Great salad. I cut way down on the oil and upped the vinegar. The result is very tasty, although I had to add a little more vinegar to leftovers to up the moisture. I also didn't have dill, so I used fresh basil instead. Very pretty served over salad greens. Will definitely make again. "
Reviewed Coq au Vin
"Served this at a dinner party alongside garlic mashed potatoes, roasted winter vegetables, and a fresh loaf of French bread. My guests raved as they went back for seconds.
I typically don't have to modify AB's recipes, but this one lends itself so easily to variation...
Doubled the recipe using only thighs, bone in, but I removed the skin. Used frozen pearl onions and eliminated the pork, per a guest's dietary requirements. Followed the rest of the steps up to refrigeration, but cooked in a slow cooker. Removed the chicken from the bone as I was reducing the sauce. Added some port to the reduction at this point. -- The turnout was excellent!
Oh, definitely use the pinot noir. My chicken was a bit gray/brown on the outside when I took it out of the slow cooker, but not at all on the inside. Once it was in the reduction, it was a lovely, very-edible deep brown. "