tag:blogger.com,1999:blog-2835784398715845606.post3469435908110625208..comments2024-03-02T17:46:44.892+00:00Comments on The Bacalhau Chronicles: Frango na Púcara at Frei BernardoJenopolishttp://www.blogger.com/profile/18174023881834195889noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2835784398715845606.post-79393739758791136042011-05-19T13:21:47.807+01:002011-05-19T13:21:47.807+01:00Ha! Well, Reba, I think you are completely right,...Ha! Well, Reba, I think you are completely right, it IS a spin on coq au vin, although I am not a bistro veteran like you, so I didn't spot it! I wonder if they did braise beforehand? I think I am going to go with the after-braise for my first attempt, just to see if Jean knows what she is talking about... lol. And yes, I will share it virtually once I finish!<br /><br />Estrela-- You are the real deal, amiga! At the helm from bird strangling through to delicious jug-o-meat. I guess that's how you roll on the emerald isle?! :) Send a pic if you make it. You know I live for that stuff...Jenopolishttps://www.blogger.com/profile/18174023881834195889noreply@blogger.comtag:blogger.com,1999:blog-2835784398715845606.post-5938135867815693372011-05-18T19:40:47.055+01:002011-05-18T19:40:47.055+01:00All over it like a rash!! I'm off to strangle ...All over it like a rash!! I'm off to strangle a chicken just for the recipe, it sounds deliciousEstrelahttps://www.blogger.com/profile/05564724910924787473noreply@blogger.comtag:blogger.com,1999:blog-2835784398715845606.post-7418522745558333182011-05-18T13:46:58.351+01:002011-05-18T13:46:58.351+01:00Wow, what a beautiful monastery --so impressive.
...Wow, what a beautiful monastery --so impressive. <br /><br />This looks like an extra yummy, maybe more complexly-flavored coq au vin--but in a jug! <br /><br />In my exp w/ coq au vin (I *have* made Ina Garten's recipe twice now, so I"m practically running my own bistro over here) is that even with browning the chicken ahead of time, the skin will become soft during the braise. Still, I think it's a good step for sealing in the juices?<br /><br />Anyway, this looks SO delicious --share the results when you do make it, please! Er, on the blog, I mean, if in-person can't be arranged.Rebahttps://www.blogger.com/profile/13325780264081854794noreply@blogger.com