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MAKE AHEAD: If you want to make these ahead of time, fry them until they are golden, then refrigerate after they come to room temperature. Reheat in the oven at 450 for about 10 minutes, until crispy and golden brown.

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Don’t have gluten-free flour? Use regular if you aren’t allergic! Or, you can use cassava flour, cornstarch or potato starch. If you use starch, use about 1 1/2 tsp and 2 1/2 tsp water. Make a slurry and add it (this reduces starchy/gummy clumps.)

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Make a big batch of caramelized onions using this technique!

You know I love a video cooking tutorial, so here’s my video on how to make this recipe as well

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And because you know I love a video tutorial, see my tiktok below!

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This particular recipe is great for a family of 4. You can also turn the delicious jus into a gravy, which is next level. Or just drizzle that jus alll up in there.

What to pair this delicious lamb with? OH well don’t forget my spring salad! Or go with classic roasted potatoes – you can drizzle them with the jus as they finish baking in the oven for an extra burst of flavor. If you do want to make the spring salad, just combine greens, sliced radish, dill, mint and feta with olive oil and lemon juice.

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The gnudi is so delicate, I highly recommend just pouring whatever sauce you decide to make right on top. This creamy shallot and artichoke sauce is my pride and joy, but if you want something simple, go with brown butter sage. You can’t go wrong with that! Enjoy this delicious recipe!

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I am lucky enough to have a local Asian market that sells a plethora of noodles, so it was very easy for me to source Shanxi noodles. If you aren’t as lucky as I am, DON’T WORRY! You can try this with 1 box of thickrice noodles. Just make sure to submerge the noodles completely into the liquid as it bakes. Lanzhou or biangbiang noodles work great here too if you can find fresh!

If you don’t know of a local Asian market near you, google H-Mart and see if there’s one near you. It’s 100% worth it to go check it out if you are a food geek like me. Tutorial video on Tik Tok, linked below.

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My spin on coq au vin honors the traditional flavors of the dish, while adjusting some elements to meet my taste. If your taste is similar to my taste, you will love it. If you prefer the OG stewy coq au vin that we’re used to, then check out Julia Child’s recipe or the NY Times.

Back to my recipe. I did a few things differently here. First of all, I really don’t love boiled vegetables. (Do you?) So, instead of boiling my root vegetables throughout, I decided to boil them to cook internally, then halfway through the stew’s simmer time, transfer them to a sheet pan and roast with some potatoes until crispy. This way, they get the wine/stew flavor but also develop a crispy, caramelized and roasted texture that I love. If we’re going to make a recipe that takes over an hour…we better LOVE it.

I bumped things up another notch with some crispy seared maitake mushrooms (instead of traditional button mushrooms) and some green beans to serve with. Instead of adding the mushrooms and rest of the vegetables back to the stew, I just combine all of the elements in the bowl, and let each person choose how much of a stewy vibe they want.

Finally, the red wine I used in my recipe is totally different than the traditional nod to Burgundy (i.e: Pinot Noir or Gamay.) Pinot Noir would of course go beautifully here because it has an earthy element to it…however…most Burgundy pinots are pretty pricy. Now that I actually have a wine education I feel confident in this little switcharoo that I did here…which is to use a GSM (Grenache Syrah Mouverdre) blend from the Rhone Valley instead of a Burgundy. First of all, the prices from Rhone are more approachable than Burgundy. Second, I really like the taste that it brings to the chicken — the Syrah has a meaty/gamy element to it that blends beautifully with the Grenache, which has an herbal element to it along with ripe fruit. A nice, safe choice would be to get a bottle from Chateauneuf du Pape. You can drink whatever is left, of course.

If you don’t have cognac, use bourbon. If you don’t have either, just use some extra red wine. If you don’t want to use more red wine, use some chicken stock. THERE’S ALWAYS A WAY TO MAKE IT HAPPEN!!!

Make this gluten-free by substituting the flour used in the roux with a GF all purpose flour.

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