My take on the coq au vin...
http://i41.tinypic.com/2lcqxl.jpg
First i braised big chuncks of smoked salted lard (aka bacon) in veal stock gently for about 1 hour...
As for potatoes, ive simply rosted them slowly in duck fat..
http://i42.tinypic.com/11t78mu.jpg
Seared chicken drumsticks slowly (seasoned with flour salt and pepper...) so that the skin can melt, gave it a good color, then ive put them in the oven at high temp for about 20-30 min so they can crisp up...
Sauteed mushrooms, with onions and garlic, then added red wine sauce (red wine reduction + veal stock) and also the reduced down veal stock from the bacon cooking...
http://i42.tinypic.com/1ig186.jpg
Then i've put the lard to crips in the oven for about 10-15 minutes...
Assembled everything together, served with broccoli who have been simply blanched then gently sauteed in olive oil and garlic.
Was pretty good
hell yeah man. glad u braised the bacon. when you deal with pieces that big people tend to overcook them and they become RUBBER braising is one of the few ways i prefer looks epic. and those potatoes are lookin killer!