Last week, I made an easy version of coq au vin and Concord grape juice with grapes from my backyard. To simplify the coq au vin, I used rotisserie chicken that I'd frozen, but even making it with regular chicken is dead simple. Who knew such a swanky-sounding dish is actually a breeze? I served it over whole wheat cous cous with steamed haricots verts (those slender French green beans). Delish.
Here are some shots of making the grape juice:
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| A thoroughly blurry shot of the coq au vin. (Sorry. I think I was too hungry to hold the camera still.) |
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