My husband’s from western North Carolina. The place where Holly Farms, the chicken company started, and that baby bird company grew into what is now Tyson. He’s eaten a lot of chicken in his decades of life. And, that chicken’s been prepared in a variety of ways. When he had this coq qu vin, he said unequivocally that it was THE BEST chicken he’d ever had!
I must agree. This recipe, from my dear French girlfriend, Marie-Christine, is her mother’s who still lives on the family farm in Brittany France. She graciously shared it with me when I told her I was doing a piece for IHA Inspired Home on ‘French Countryside Living and Eating’. Not only did she share this treasured family recipe, but she confirmed what I’d researched about the French and their love affair with food. Check out the post at IHA’s website!
The next morning, Ben’s fishin’ buddy, Dale, stopped by early. The boys were going out to catch something fresh for dinner. Now when someone comes through my kitchen door, they’re gonna get eats. Instead of serving Dale early morning food, I warmed up a bowl of the coq au vin for him.
Now Dale’s a good ol’ country boy who speaks with a slow mountain twang and a drawl ’cause he’s from the hills of NC, too. After a couple of bites, Dale said seriously and in his methodical manner, “I ain’t never tasted annneeeethang quite like this, Big Al (that’s what he calls me)…dang, it’s good.’ I smiled and said, ‘Well, Daaaaeeeellll (three syllables for ‘Dale’) it’s got cognac and burgundy wine in it. Without losing a beat, Dale quipped, ‘Waaeeelll, now that would be some mighty fine drunken cheeekin!’ Have plenty of good crusty hot bread for sopping up the wonderful gravy!
Have plenty of good crusty hot bread for sopping up the wonderful gravy!