This recipe came from the same cookbook that the delicious crepes did last time, so that was a bonus. I had made Coq au Vin from another cookbook once, a long time ago. That was soon after Kevin and I got married, and I know that I have grown a lot in my cooking since then. It was a adventure I was excited to take on, but I was a bit wary after the beef burgundy. This is all about trying things and learning though, right? Right!
|Brendan loooves bread.|
What was the difference? I'm sure many things. I think, for me, one of the biggest is the different kind of wine. Being more fruity helped. I also believe that boiling beef in wine for a while makes it tough, while chicken just gets more tender, but I'm not sure about that. All I know is that I plan to make this one again. And probably again after that.
And as we leave France, we leave Virginia. Onto new adventures, new foods, and a new letter!
Next time: Gabon