[ SECRET POST #4447 ]

[case]

⌈ Secret Post #4447 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.



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02.
[Leon S. Kennedy from Resident Evil games]


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03.
[The Big Family Cooking Showdown]


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04.
[C. B. Cebulski]


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05.
[Vikings]


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06.
[Misfits (Season 2)]


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07.
[The Umbrella Academy]


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08.
[Splatoon 2]








Notes:

Secrets Left to Post: 02 pages, 46 secrets from Secret Submission Post #637.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Favourite Recipes

[bur]

A version of coq au vin that my uncle passed on to us, and, forgive me, but the amounts are very eyeballed. XD It's hard to fuck this thing up?

In a small roasting pan place whatever pieces of BONE-IN chicken that can fit, leaving room for potato wedges.
Pour in enough red wine so that it's about a quarter inch deep, and then pour in a few glogs of olive oil.
Dump in a can of whole olives, including the brine.
VERY GENEROUSLY cover the whole lot in garlic salt and oregano. It's pretty difficult to over-salt this on accident, so go wild.
Cover and refrigerate overnight - you're essentially brining the chicken.

Heat oven to ~300-320 degrees (whatever you're comfortable with), cover the roaster, and stick the chicken in for an hour. After an hour, uncover, and stick in as many potato wedges that'll fit between all the chicken pieces. Cover and cook another hour.
Uncover. Cook another half hour so the tops of the chicken pieces brown.
Remove from oven, put chicken and olives in one bowl, potatoes in another, and put the roaster on the stove to reduce whatever liquid is left into a... well, it won't be a gravy, but into an oily mess of salty, wine-y drippings. Pour this over the chicken and olives.
Serve!

The chicken should be pretty much fall-off-the-bone level of tender. For added bonus, when you put the leftovers into the fridge, because of all the collagen that's leaked out of the chicken, you pretty much get chicken jello.