Coq au Vin
Originally uploaded by Lisa Fagg.
Sunday night and the evenings are chilly now. The casserole is in use every weekend now. Having cooked brisket of beef - several times - chili - another several times - and Coq au Riesling, I found myself flipping through my old faithful - Hugh Fearnley-Whittingstall's 'Meat' cookbook - for inspiration. And inspired, I was. This came out beautifully and tasted even better! Mmmmm! Thanks again, Hugh!