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Thanks for noticing! I had a little sniffle, but nothing a good bowl of this soup couldn’t fix!

@@thetiltedcrowngourmet I'm glad it wasn't anything serious 🙂

This recipe is a real crowd-pleaser.

@@bobhowardcoghill675 Safe travels and have wonderful adventures.

@@bigsistermaria5578 Thank you for your thoughtful comment! I completely agree with you that fresh, homemade meatballs are a great option-not just for their taste, but also for the quality and control over the ingredients. While there are frozen meatballs available that are free from added chemicals and use high-quality, antibiotic and hormone-free meat, nothing beats the flavor and wholesomeness of making them from scratch. On The Tilted Crown Gourmet, I prioritize using fresh ingredients and showcasing how simple recipes can elevate any dish. This philosophy absolutely extends to meatballs, which are both versatile and incredibly easy to prepare. That said, I also understand that for some, time constraints or large gatherings make store-bought options tempting, so I encourage everyone to read labels carefully and choose the best quality products available if they go that route. Thank you again for your input-it’s always appreciated when thoughtful cooks like you share insights that encourage better choices in the kitchen. As always, bon appétit!

@@Navalator Identifying pearl onions and understanding the steps in making Coq Au Vin involve important culinary nuances that ensure the dish’s success. Here’s a detailed reply addressing your questions: 1. Identifying Pearl Onions: Pearl onions are small, spherical onions about the size of marbles, often found in bags in the produce section. They have a smooth, papery skin that can be white, red, or yellow. When shopping, look for firm, unblemished onions without sprouts or soft spots. 2. Why Pearl Onions Need to Be Peeled: Peeling is crucial because the papery skin is inedible and won’t break down during cooking. Once peeled, the onions soften beautifully when cooked, absorbing the wine-based sauce while adding a gentle sweetness and depth of flavor to the dish. 3. Enhancing Flavor by Drying Chicken: Removing excess water from the chicken before browning is essential for achieving a golden-brown crust. When moisture is left on the surface of the chicken, it creates steam when it hits the hot pan. This steam inhibits the Maillard reaction-a chemical process responsible for the rich, browned flavor. Without proper browning, the dish loses a layer of complexity that forms the backbone of Coq Au Vin’s rich, savory profile. 4. Why Leaving Trace Water Hurts: Even a small amount of residual water affects the cooking process. Instead of creating a caramelized crust, the water lowers the pan’s temperature, resulting in steaming rather than searing. The lack of browning compromises both flavor and texture, and the sauce lacks the savory richness that comes from those browned bits (fond) that form on the bottom of the pan during the searing process. In Coq Au Vin, attention to these steps elevates the final dish, ensuring a harmonious balance of flavors and textures. Every step builds the layers that make this French classic unforgettable. Bon appétit!

@@conradgaarder not difficult at all, just follow my tips and tricks.

@@Susan.I This takes ravioli to the next level.

@@BigValleyLiving I normally do not add chicken. You are correct the soup is absolutely delicious without chicken.

@@marygallagher3428 wonderful flavour

@@jl5587 Oi gooey goodness

@@marygallagher3428 Adds that little bit of extra something.

@@cheryladams4074 One of mine as well

@@paulamcnatt6630 Thank you for watching and your lovely comment.

It’s the perfect weeknight meal.

You got this!

I agree, very easy and delicious.

Thank you 🙏🏾

@@marygallagher3428 Thank you 🙏🏾

@@peggystrey8987 Thank you! If you love Crab Rangoon, this dip will be your new obsession-creamy, cheesy, and packed with that irresistible crab flavor. This dip is a real crowd-pleaser-simple, flavorful, and absolutely irresistible. Can’t wait for you to try it!

@@denisej4522 Cooking and teaching both bring me a unique joy-transforming simple ingredients into something special and guiding others as they learn and grow. In both, there’s a deep satisfaction in sharing knowledge, whether it’s a new recipe or a new skill or technique. Together, we can create connections, and inspire creativity. It’s comments like yours that inspire me to continue to create content. Thank you 🙏🏾

@@MouseToes I’m am so happy to have been helpful. Broken milk is grainy and ruins a dish. Thank you so much for your comment.

Hope you enjoy! This dish is truly a classic.

Me too !!!

@@yvesklein5414 will have to try and do better. Thank you for your input.

It is such a classic! Glad you enjoyed it.

Thank you, I love the festive feel!