Julia Child's Coq au Vin With Purple Pommes Frites!

Pretty much followed her recipe from "Mastering The Art of French Cooking" to the T, except due to an understandable reluctance to just pop up to the supermarket in between our every-other-week curbside pick-up, I made some minor substitutions: dried mushrooms instead of fresh (I still have a $#*% ton left over from Ottolenghi's Spicy Mushroom Lasagna), Pancetta instead of Lardons cut from a slab of bacon, and a large white onion instead of Pearl Onions. My In-House Food Critic would have written a rave review. But I don't pay him enough, apparently!

Adapted recipe can be found here, but it doesn't include the pyro bit where you pour brandy over the seared chicken and set it alight 🔥

Beautiful chicken from our local farmer's market

Dispatched into pieces with some spatchcocking shears

Browning the pieces in the bacon fat!

My favorite part. Always a Pyro! Just add some cognac and flambé after browning in the bacon fat.

Once everything has delightfully cooked down and is ready to serve.