Thursday, January 12, 2012

We'll see how making the Coq au Vin ahead of time works

    I'm ready to stick a roasting pan of Coq au Vin in the oven. Of course, it's after 10 p.m., which makes things a little late.
    I was at Sam's Club the other day and bought a big package of chicken legs, which is what I use for Coq au Vin. This dish has to be prepared a bit ahead as it needs from two to five hours to cook. As a practical matter it means I have to prepare it in the morning, when I'm not at my best. On Monday and Tuesday I had a terrible cold, and on Wednesday I just never got around to doing it.
    I wasn't about to let roughly 24 chicken legs go bad. So tonight I fixed the kids the Mahatma Saffron Rice and cream of mushroom soup casserole. I then immediately started on the Coq au Vin, which I stuck in the fridge to await our next evening meal.
    I'll cut to the chase. Tomorrow's supper is ready. All I have to do is stick it in the over. The only question in my mind is whether it will be as good after sitting for 15 hours in the fridge. It might be better!
    I'll post a comment to let anyone interested know how it turns out.


Ignatius said...

I think that's one of those "freezes beautifully" recipes so go ahead and put half of it up. (Or send it my way. I have no plans for dinner.)

Col. Reb Sez said...

I promised a report on how this worked preparing a day ahead of time. Just great. I don't know that it was any better than preparing in the morning or at noon, but certainly no worse. And it's just easier to make it the night before and then just stick it in the oven.

nmisscommenter said...

This is a dish that should be better held, and, as Ignatius says, would freeze well.

Here's a quicker thing to do with those chicken legs and thighs that (to me) is comfort food.