Purple chicken??!

Epic Fail! Can anything be more frustrating than getting home from work, spending about 15 minutes prepping and then an hour cooking only to have dinner be a total disaster?!  Luckily this doesn’t happen all too often in my house, but it still does happen.  And the night I tried to make Coq Au Vin from a cookbook I’ve had a lot of great recipes from, we ended up tossing it and going to Kildare House to split a steak sandwich.

The recipe comes from:

So what happened? To start with I tossed chicken legs in flour, salt and pepper.


Then I browned all sides of the legs in a bit of olive oil.


At the same time I cooked bacon, mushrooms and shallots in olive oil for 5 minutes.


When the legs were browned I added them to the bacon and veggies and mixed in more flour.


Then I added red wine, chicken stock, red currant jelly and bouquet garni. Now I have to say I thought the jelly was an odd ingredient.,,,we will get to more about that later.  For those of you who don’t know what a bouquet garni is a bundle of herbs tied with string.  Traditionally it contains parsley, rosemary and a bay leaf.  I made my bouquet garni with a mix of herbs from my garden….which I am milking as long as I can before the weather gets really cold and the plants all die.  Bouquet garni is added to a cooking pot to flavor soups, stews, casseroles, etc, and is removed prior to serving.


I brought the pan to a boil, reduced the heat and simmered covered for 45 minutes.

purple mush!
purple mush!

And what was the result? Mushy chicken and veggies.  And everything was purple, which is not all appetizing.  Gross!!!!  And not completely surprising the jelly added a very off-putting sweetness to the mushrooms especially. 



So instead I had a very delicious steak sandwich and a mound of French fries while drinking a delicious beer at Kildare House.