Coq au Vin (With a Lebanese Twist)

Coq au vin served with buttered corn is a recipe that my dad used to make for Xmas eves; he gave the instructions and my mom executed; our home would be filled with wine and herbs aromas and we would celebrate with my parents and just us the 4 kids.

That was the only time in the year where my dad cooked and that was the only time when this recipe was made. The recipe is originally French however my dad added a Lebanese twist to it by changing the herbs in the bouquet garni. Note that for the ingredients I do not have the exact measurements (I just improvised). I also referred to Larousse cookbook where they added mushroom and onions; my dad never added that.

- Add butter and oil to a cooking pan
- Season the chicken with salt and pepper, then sear the chicken (you can substitute the butter and oil with bacon fat or lard)
- Cover with red wine (any table wine would do); I used 2 bottles of boggles.
- Add a large bouquet garni: marjoram, rosemary, thyme, basil (the marjoram should be the governing flavor)
- Add the cinnamon stick and the bay leaves ( 1 stick / 2 leaves)
- Add salt to taste
- In a separate pan, sear the pearl onions (peeled) until golden brown, then set aside
- Saute the mushroom with butter and salt and also set aside
- Let the chicken cook on a medium heat for about 30 min; then add onions and mushroom and let cook for another 15 to 20 min
- Serve hot with a side of warm sautéed sweet corn.

Et voila that was the recipe.