For Kenneth Cavness, who reminded me to make coq au vin.

For Kenneth Cavness, who reminded me to make coq au vin.

Should you be interested ...

I basically used the Julia Child recipe (unless there's more than one version, in which case I used a Julia Child recipe). I used a mix of chicken breasts and thighs, browned the onions and mushrooms separately first, used flour not beurre manie, did use cognac, did flame cognac. Oh, yeah. So, I've flamed cuisine before, but generally as a finishing thing. This happens early on, right after you brown things in tasty, tasty fat. Tasty, tasty, flammable fat. Good thing I always observe that keep the pan lid nearby when setting things on fire. Turns out cooking fat is particularly flammable when you add an accelerant like cognac. I used pearl onions, crimini mushrooms, and the non-traditional addition of those little carrot balls. For the red wine, I used this stuff that I get at Trader Joe's called Salice Salentino Epicuro. It is an awesome red wine for cooking (obviously also for drinking, but ever since I used it in cooking lamb stew it's become my go to for stuff like this). Oh, and I let the chicken marinate in the wine with some onion powder and garlic powder for about an hour before any actual cooking, also known as browning.