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Jeßus[_3_] Jeßus[_3_] is offline
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Default REC: Coq au Vin Blanc

On Sun, 30 Dec 2012 22:52:24 -0800, sf > wrote:

>Thanks, that looks good enough to give a try and I just happen to have
>some of that truffle butter on hand. Tarragon is another matter,
>fresh or dried. Not that I don't like tarragon, but I am not French
>and don't have enough uses for it to replace the stale bottle of dried
>tarragon that I finally threw out, but this recipe looks good enough
>that I'll buy tarragon.... not sure what form it will be in yet, but I
>can always freeze "fresh" tarragon.


Great with poultry and fish. One of my 'staple' herbs. I always add it
to a roast chook, along with half a lemon.