Gravy's Cooking Thread

Captain Suave said:

Today's culinary experiment - Coq au Vin but with chicken meatballs. Takes some time, but easy to execute and tastes fucking great. Recipe pulled from tiktok.



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Looks amazing. I have a question though, why not just use chicken thighs or dark meat? Brown the chicken and execute the same technique.

Was it just all about having a different texture? I mean I'm sure it's tasty, but if I'm going to put the time into coq au vin, I'm using bone in pieces of chicken.

I mean if you were going to make a meatball follow a coq au vin recipe, why not just use the Trinity of beef pork and veal, and you would probably get something even better than ground chicken, unless you're looking for something cheap. I bet they were the chicken you could have uncased some good fresh sausage and combined it to add more flavor, and at that point the sky's the limit.

I'm not trying to bust your balls or anything, just wondering. No matter what it looks like you and your family had a wonderful meal, that's really all that matters.

Captain Suave said:

Just to be different, and I had the ground on hand so it seemed topical. It's also a lot faster because you don't need the full simmering time to soften what would otherwise be bone in meat. Eat it when the sauce is ready. I did the whole thing in about an hour. Not exactly weeknight dinner territory but not a half day either.

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Right on, was just wondering. I maybe make coq au vin once a year typically around winter. I guess I'm just pretty traditional about it, but it doesn't mean you can't make but quicker version during the warmer seasons.

Part of the fun with cooking is supplementing, for shifting things for a traditional recipe and making it easier, are just being able to use up what the hell you got on hand.

Like I said though it looked tasty and I'm sure it was a great meal.