This week’s recipe for The Food Matters Project is a twist on the traditional French dish, coq au vin – which means chicken braised in wine.
Yes, I’m a bit of a French food fanatic – so a recipe like this is right up my alley. It definitely falls on the rustic, French countryside area of the map, which might be my favorite place to be. For me, this type of French cooking equals plenty of good wine, crusty baguettes, and long, relaxed summer days.
Or in this case, spring days.
Though I will at some point be trying Bittman’s recipe in its original form, I couldn’t help myself from turning this into a spring vegetable-orgy. I usually describe my changes in words and link to the original recipe, but because I made so many changes, I wrote out my version for you below.
