My take on the coq au vin...



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..



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...



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

mm looks good a classic done right

plating is nice too only thing I could suggest would be to get another colour in there as all the brown on the right is monotone (small detail)

It's just a plate for myself, i wouldnt serve it like that at the restaurant lol... i would add more veggies, garnishes/color hehe

To be honest i really don't cook much at home... i mostly eat at work and eat in joints or eat very simple meals... but once in a while i prepare a nice meal at home....

This looks amazing. Come cook for me...

typical cook

Sure. You got money?

I got 15fg lmk




Also.. looks great

may i ask, how would you improve on this dish? i wonder specifically in terms of flavor if theres anything u'd add