The air is getting a tiny bit crisp, and I can feel autumn in the air. It’s one of my favorite seasons for many reasons – I stop to look and smile when I see the leaves change color as they wave on the trees, then dance in the air as they fall to the ground. I am thrilled at the abundance of late summer produce that beg me to prepare and and store them for a sweet taste of summer in the colder months soon to come. I love the High Holidays – happy times with family seated around the table enjoying delicious food and wine. This recipe is one that will grace my Rosh Hashanah table – it is easy to prepare and freezes well. Traditionally, coq au vin calls for chicken with bones in it, but it is still considered coq au vin if you use large skinless, boneless chicken cutlets such as these. It is important to remember not to overcrowd the pan- use two pans, or work in batches if you need to. This recipe makes quite a bit, so feel free to halve the recipe if needed.
Ingredients: