Coq au Vin, Oignons Glaces a Brun, Champignons Sautes au Beurre
I LIT STUFF ON FIRE!Okay, it was cognac and only lasted five seconds. But MAN! I have always wanted to light my food on fire. Julia's recipe for the French classic seems a bit easy. It only took about an hour or so to finish. I was under the impression that this one was right up there with all day in the kitchen. My butcher massacred the chicken into ten weird pieces. I really had to watch the bones on this one. The onions and mushrooms were a nice base for the purple chicken.
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