Saturday, January 3, 2009

Purple Chicken

We had purple chicken for dinner tonight.

Rob likes to cook on the weekends and try new things. We have been bitching about the amount of alcohol we have in the house, not the lack there of, but the over whelming amount still left over from the Wedding of the Century. I know, I know, there is no such thing as too much booze, right? Well, we are not that big of drinkers! Yes it is hard to believe, especially if you were at my birthday party last January and saw the state I was in but in reality we are just normally goofy and don't require booze to make it so.

We have a bunch of wine leftover, red and white. I'm sure there are other more technical names for the type of wines they are but we are not connoisseurs so fuck off. I don't mind a glass of white but I haven't developed a taste for many reds. Ya ya ya, red wine is suppose to be good for you, blah blah blah. I drink things that are good for me. There is a wedge of lime in my Gin and Tonic. Lime is good for you, prevents scurvy. And gin is made from juniper berries and technically that is a vegetable or maybe it's a fruit, either way, its yummy and healthy, right?

So Rob asks me what should he make this weekend. I thought Coq au Vin or drunken chicken. Rob shops for all the ingredients, as all we had was wine. It's a 2 day recipe according to the God of Cooking, as Rob calls Alton Brown. I had to make room in the fridge for this poor bird to soak in a red wine bath. Then today it had to stew in the oven for hours. I have to say the smell was not appealing and Nicole and I were wondering if we had any chips and salsa leftover for a back up dinner.

Rob slaved away and strained and reduced and voila! Dinner was served. It was excellent. Did not taste like nasty red wine but was a blend of flavors and the chicken was oh so tender. Nicole and I gave it 2 thumbs up!

I'm going to start calling Rob, Julia Child. Maybe tomorrow he will make croissants. (don't even go there, I have made croissants and not the one's from the pillbury dough boy either, and you have to start a day ahead of time. The french must be cooking all the time, who has time to eat!)


  1. That sounds great! Any chance you could post the recipe? Or email it to me?

    I had a harder time developing a taste for red wine as well... until I helped my former boss "sample" all of the wines for their new wine menu. I think it helped :)

    There is an excellent red wine called "Menage A Trois" a combo of three wines (obviously not an expert as I can't tell you the exact three). But it is fantastic if you're up for something new!

  2. I've never had that dish- it sounds really good!

  3. I don't care to make dishes that involve wasting perfectly good wine in some kind of superflous sauce. I'd be happy to stop by and drink all the rest for you.