It has been a long time since I did any cooking. The odd dabble perhaps, but since the La Fée Magique left for pastures new some years ago my time in front of the stove has been extremely limited. Les résidents du Chateau L believe that they are in the current situation for the long haul. Mid February may have been toted by our glorious leaders but we're thinking longer than that, so in the absence of going anywhere and doing anything we're trying to think of ways to mix it up a bit. As with many households meal times are one of the core familial events, and one idea we had was to take it turns to try and produce something special at weekends. This Sunday I went first, or as Mrs L would describe it, 845,489,271st.
So on Saturday afternoon I dusted off and donned my ceremonial apron. But wait I hear you exclaim! Saturday? I thought you said Sunday? Indeed dear reader you did, but Coq-au-vin is so much better if prepared the day before. So says Delia, and so that's what I did. Now I have probably posted the odd photo of food here before, I recall a post about various vegetarian triumphs last year or the year before that, but I don't think I have ever done a post about cooking a meal, or at least not for many many years. Back when I was a fully enlisted Domestic Goddess I suppose that something like this could have featured, but that is now a decade ago and largely forgotten. The children all survived, that is what matters.
So here goes. Also, to the reader who felt sufficiently moved to complain that my post about the US Capitol Riots strayed too far from the expected bird content, this contains chicken. Ca va? Anyway, apron on and sleeves rolled up. I couldn't find my tiara. Au boulot! By the way the recipe is from Delia's Complete Cookery Course, the one with a photo of her in a red top smiling radiantly on the front cover, before she started wearing yellow and became a football hooligan.
|You basically need chicken bits, bacon, onions, garlic, mushrooms, butter, herbs and WINE!|
|Let it simmer for a further half hour or so. You want those mushrooms to really absorb a lot of the flavour and liquid.|
|This is parsley and adds nothing whatsoever to the dish.|