I’ve made coq au vin once before, at a French-food-themed party last year. It’s basically rooster cooked in wine, although chicken is an obvious alternative in this part of the world. The cooking process and the eating were both kind of rushed last time, so I didn’t feel that I got to actually enjoy it.

I tried it again last week, with the same recipe from Family Food, but with a different wine this time.

Of course, since I know nothing about wine, I went with the cutest label.

The recipe does ask for a robust wine, and the description in the back of this Fat Bastard seemed to fit the bill.  The stew actually turned out a lot better! It was very rich and aromatic, less alcoholic tasting.

I also used fresh thyme from my new potted herbs. They’re my new love and have been thriving — no dead plants so far! Also, shallots were sweeter and much easier to peel than the tiny pearl onions traditionally used in this dish.

I served it over pasta and a few chunks of baked potato. If you’re asking, YES it is too starchy. If you’re going to try this, pasta alone is tasty and more than enough!