This weekend, some friends and I took a trip to France thanks,
in large part (well, in all parts), to my kitchen!

After this summer’s film Julie and Julia, based on the book of the same name, Boeuf Bourguignon was the French dish on everyone’s mind.(Both the movie and book, I must say, were quite entertaining. Obviously, the book was better. Bet let’s move on…)I could have hopped on the bandwagon and made this classic dish. But no! Surely, there must be other classic French dishes out there. My choice?? Coq au Vin!

Essentially, Coq au Vin and Boeuf Bourguignon are the same thing. Their core ingredients – bacon, mushrooms, pearl onions, and red wine – are the same. Their core techniques – sautéing in bacon fat and braising in wine – are also the same. The main difference is the protein selection. Where Boeuf Bourguignon is made with beef, Coq au Vin is made with chicken. That was my selling point.