Braising chicken with red wine, the sheer infusion of complex sweet tart flavours within the buttery smooth poultry giving that slightly savoury taste with a lip smacking end, Coq au Vin. Originally from France, the dish is usually made with Burgundy wine. Each piece of chicken is marinated slowly in gorgeous amounts of red wine, seared in sizzling butter to brown the sides, and lastly braised for an hour over a slow fire with sweet vegetables and herbs. Delicious? A simple French dish to impress.
Today has been a very wild day for me. Ok perhaps not so much so to the extent of non stop partying or rough-horsing, but rather it was my inaugural journey to Holland Village, in the blasted midday sun which sapped so much of my energy. But, while the feet are tired and the sole is weary, who would have guessed that I would have chanced upon a little shoppe with a glaring header, “Cheese Shop” And believe me, I was excited.