Thursday, November 11, 2010

Coq au Vin-Off

What do you do when Bon Appetit has a recipe for Quick Coq au Vin one month, and Cooking Light shares a recipe for Easy Coq au Vin the next month? Why - you try them both! Emily of Cooking Inside the Lines and myself often have similar tastes in magazine recipes, so we were tickled to find out that I had tried Bon Appetit's and she had tried Cooking Light's rendition. Naturally, we decided to flip flop and try the other and compare which coq au vin dish would reign supreme.

Quick Coq au Vin - courtesy of Bon Appetit

I made the Bon Appetit version with boneless, skinless chicken thighs and absolutely loved it for its depth of flavor and simplicity. I thought, how can a Cooking Light recipe match up against this?

Easy Coq au Vin - courtesy of Cooking Light

Although the ingredient list for Cooking Light's was longer, I enjoyed the added benefit and textures of veggies mixed in. Not to mention I used bone-in, skin-on chicken thighs and drumsticks.

In the end, Emily and I came to the same conclusion - we wish we could combine the two recipes! Either one you try, you'll be the hero of your dinner table - give it a shot!


Jodi said...

You should combine your favorite elements of the two and post! I'd definitely follow whatever recipe you came up with. Yum!

Emily said...

Agreed with Jodi, I bet the combo of the two would be awesome and who better to pull it off than you?!

Chef Dad said...

Alton Brown has a great one that I've made for company. It's not "quick" but it's tasty and it gave me an excuse to finally buy a Dutch oven.

Lindsay said...

Thanks for the recommendations Jodi and Emily, definitely think this will call for a follow up post with a coa qu vin re-do :)

Thanks for the Alton Brown tip - he really does make some great recipes! I make his turkey every year for Thanksgiving. And I could always use an excuse for an even bigger dutch oven :)