Vegetables au vin with coq from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 466) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • freshfare on February 14, 2015

    I agree there is too much liquid, I reduced it to 3 cups. Used 4 whole legs still worked fine. Used a large white onion instead of pearl. Also kept the mushrooms in large pieces to retain texture. Was afraid the green beans would end up mushy, so I added them last with about 15 min to go, and placed them on top of the whole mixture to cook. Delicious!

  • Delys77 on July 31, 2012

    Pg 466 This achieves the flavour of coq au vin with lots of extra vegetables, which is nice. I do think there is too much liquid for a braise, I would trim it back to about two cups as the amount suggested essentially stews the chicken. The eggplant cooks down and really adds complexity to the sauce. My only other suggestion woud be to brown the mushrooms separately and add towards the end so they retain texture and crispness.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Eats Well with Others

    When served over polenta, this stew was rich and hearty while still being ass-friendly. Who doesn't love it when that happens?

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.