Special Diet - Created Date : 9.10.2019

Coq au Vin Blanc | Redux and Delectable

Coq au Vin Blanc | Redux and Delectable



Coq au Vin Blanc | Redux and Delectable

This dish was the first recipe I ever published here on Dishes Delish! Since I’ve made it again, this is the redo coq au vin blanc!

I know of bloggers who take down their earliest posts because they are embarrassed by them. They don’t want the world to see their unpolished work.

Although I understand the urge because it’s hard to show that we are imperfect, I’m here to tell you that, as human beings, we are all imperfect. Why not glory in our humanity, give ourselves a break and embrace it?

Anyway, when I saw that she shared my recipes, I instantly thought, “Ugh, those aren’t my best photos.” I didn’t like that that was my first thought. My next thought was, “How wonderful! Gabby shared my recipe and linked to my site.”

That was the correct thought and I’m glad it came so quickly.

We all have to start somewhere, don’t we? Yes indeed, we do. So, I embrace my journey and revel at how far I’ve come in my food photography! I look forward to the time when I look back at these photos and revel in how far I have come again!

Aren’t I so grown up?

Mostly.

Here is a link to my very first post, which I used my iPhone and a naked light bulb to photograph.

Um, yeah.

How to make the Coq au Vin Blanc

Preheat the oven to 350 degrees Fahrenheit.

Bacon makes me drool

We have newly fried bacon, chicken thighs, onion, celery and mushrooms. I drool when I look at the bacon. Do you?

But let’s back up a step. I didn’t want to show the bacon raw since it looks so much better cooked. Don’t you agree?

I get my Dutch oven and heat it on medium. Then, I place 5 pieces of bacon in it and fry them until they are nice and crispy. I fish out the bacon and put it on a paper towel lined plate. Next, I leave the bacon grease in the pan, where I place the chicken thighs and sauté them for 3 minutes on each side.

When done, I take the chicken out of the pan, place it on a plate and set it aside.

Veggie Time for the Coq au Vin Blanc

There is still bacon fat in the pan so I add the sliced onion and chopped celery. I stir it every few minutes until the onion becomes translucent. It takes about 5 minutes. Next, I add the mushrooms, thyme, parsley, garlic, salt and pepper. I sauté it all for an additional 5 minutes.

Time to add 1 cup of white wine, 1 cup of chicken broth and a bay leaf. I raise the heat and scrape the bottom of the pan for all the yummies stuck there.

I add the chicken back in the pan and crumble the bacon over it.

Oven Time

Time to place the Dutch oven full of the coq au vin blanc in the oven for 30 minutes.

Once it’s done, I transfer it all to a smaller pan to serve it.

I make a salad, plate some millet and get ready to serve this delectable coq au vin blanc dish.

Oh my gosh, is it good! Let us look at the coq au vin redux from a different angle.

I hope you enjoyed this coq au vin blanc recipe as much as Christopher and I enjoyed eating it.

Please leave me a comment, just because you want to.

And as always, may all your dishes be delish!

If you’ve tried this coq au vin blanc or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Your post really hits home for me, since my food photography is continually evolving and I frequently shudder when I see some of my earliest attempts. And yes, I certainly do drool at the bacon—at least the way that YOU have it photographed! ?? Coq au vin is an all-time fave of mine, and I can’t wait to try your version!

Yup I totally drool when looking at bacon and cringe when looking at my very first post photos ! haha but yes we must all embrace our imperfections and understand that everything is a learning process! Love the sound of this dish and gorgeous step by step photos!

You know, one of the things I love about blogging is how it pushes me to learn and improve, and I also really find it very inspirational to go back through the archives of sites that I love and realize that they, too, have improved their photography over time. So I would urge anyone on the fence not to go delete from the archives – it makes me admire and love a site all the more to see how it’s evolved!



What Designers Can Try From Martha Stewart?

Like every housewife, Martha Stewart, a long-time developer of experience, can teach a few things to UX practitioners to bring back users for more.

You can compare the experience of spending time with people living in their homes to experience a brand. When you enter the home of a truly wonderful host, you are faced with a number of carefully designed options designed to give you a positive experience. In other words: you are experiencing the ın brand ”of that household.

Pleasant tastes, ambience and lighting, welcoming cuddles and talking, the best hosts are planning every experience that their guests will experience, taking into account all their senses and emotional reactions. Like every brand, good hosts want their guests to come back for more.

Although some houses have played a role in persuading people to carefully consider their guests' multi-sensual needs while Martha Stewart, Candice Olson, and Jonathan Adler had such personalities, many homeowners have done this in multiple points of contact for generations. In many ways, we can say that homeowners are original experience designers.

Like every good host, brands also want consumers to enjoy the experience of their products. However, very often, they do not understand the spectrum of the multi-sensory needs of their customers and thus fall behind the expectations of the meeting.

Brands, Martha, Candice and Jonathan, by considering the three important principles, including the best daily hosts, brands can design meaningful, multi-sensory experiences and establish long-term relationships with customers.


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