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March 22nd is Coq Au Vin Day!

march 22

Break out the wine because March 22 is Coq Au Vin Day! As usual, we collect the best recipes for you to celebrate! So check out these very delicious recipes.

1. Classic Coq Au Vin

Classic Coq Au Vin

Ingredients:

Olive Oil- 1 tbsp.
Pancetta or Bacon lardons (cubed)- 120 gr/4 oz.
Chicken thighs and legs- 8-10 pieces
Onion- 1 large
Carrots- 2 medium
Garlic (chopped)- 1-2 cloves
Brandy or Whisky- 1/4 cup
Red Wine (your choice)-1/2 bottle
Chicken Stock- 1 cup
Thyme- 8-10 springs
Butter- 1 tbsp.
Flour- 1 1/2 tbsp for thickening (could substitute for corn starch for gluten-free version)
Mushrooms- 250 gr/ 1/2 pound
Salt and Pepper to taste

GET THIS RECIPE!

2. Coq Au Vin – Julia Child

Coq Au Vin - Julia Child

Ingredients:

3 to 4-ounce chunk lean bacon
2 tablespoons unsalted butter
2 1/2 to 3 pounds frying chicken, cut into pieces
1/2 teaspoon salt, plus additional for seasoning
1/8 teaspoon pepper, plus additional for seasoning
1/4 cup cognac
3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme leaves
1 bay leaf
12 to 24 Brown-Braised Onions, recipe follows
1/2 pound Sauteed Mushrooms, recipe follows
3 tablespoons all-purpose flour
2 tablespoons softened butter
Fresh parsley leaves

GET THIS RECIPE!

3. Coq au Vin Blanc

Coq au Vin Blanc

Ingredients:

4-6 slices thick cut bacon, diced
8 skinless, boneless chicken thighs
2 medium onions, cut into wedges
3-4 large garlic cloves, smashed
½ pound mushrooms
2 cups dry white wine
2-3 cups chicken stock
3 sprigs fresh thyme or ½ teaspoon dried thyme
3 tablespoons all-purpose flour
2 tablespoons room temperature butter
1 (14-ounce) can quartered artichokes, drained
fresh parsley, chopped

GET THIS RECIPE!

4. Coq au Vin – Recipes to Rival

Coq au Vin - Recipes to Rival

Ingredients:

1 bottle/1 liter plus 1 cup/225 ml of red wine – I used Rosemont shiraz
1 onion, cut into a 1-inch/2.5 cm dice
1 carrot, cut into ¼-inch/6-mm slices
1 celery rib, cut into ½ inch/1-cm slices
4 whole cloves
1 tbs/14 g whole black peppercorns
1 bouquet garni – a bay leaf, 3 sprigs of thyme and 4 sprigs parsley tied in a large coffee filter
1 tablespoon tomato paste
2 to 3 cups reduced chicken stock
1 whole chicken, about 3.5 lb/1.35 kg, “trimmed” – meaning guts, wing tips and neckbone removed

salt and freshly ground pepper
1 tbs/28 ml olive oil
6 tbs/75 g butter, softened
1 tbs/14 g flour
¼ lb/112 g lardons – I used 6-oz. blanched lardons
½ lb/ 225 g small, white button mushrooms, stems removed
12 pearl onions, peeled – I used 1 cup thawed, frozen pearl onions
pinch of sugar

GET THIS RECIPE!

5. Made-Over Coq au Vin

Made-Over Coq au Vin

Ingredients:

3 slices OSCAR MAYER Bacon, coarsely chopped
1 pkg. (16 oz.) frozen pearl onions
1 lb. fresh mushrooms, quartered
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup flour
1/2 cup water
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 can (14-1/2 oz.) diced tomatoes with garlic and olive oil, undrained
2 bay leaves
2 cups hot cooked long-grain brown rice
1 Tbsp. minced fresh parsley

GET THIS RECIPE!

What have you got planned? I want to hear all about it. Bon Appetit, my friends! 🙂