Where: Harmon’s Station Park (200 Station Pkwy, Farmington)
Cost: $65
King Henri IV of France once proclaimed, in what would become a famous political promise of general welfare, that under his reign there would be “a chicken in every pot”. Out of Henri’s famous promise grew a dish, Coq au Vin, recognized around the world as quintessentially French. So what is Coq au Vin, you ask? The basic components of coq-au-vin are bone-in chicken and wine. The recipe is not dissimilar from another of the well-known traditional French dishes, boeuf bourguignon. Both begin with sautéed onions and garlic in butter, then add meat that should be browned, and finally include mushrooms and some fatty bacon (lardons), before pouring in enough wine to cover the meat. Then it’s a simple matter of letting it braise, low and slow. This is best prepared in a Dutch oven, like a Le Creuset pot if you want to go all-French, and can be made either on the stovetop or in the oven, so long as the pot is covered. The longer you cook, provided the contents of the pot remain moist, the richer the flavor and the softer the meat. Join Chef Jake and Sous Chef Pete to master this classic French dish!
Menu:
Coq Au Vin
Roasted Potatoes and Vegetables
Crème Brûlée