Coq Au Vin @ Muriel's
Used to be that every restaurant in town had a chicken dish, whether it was a low-end neighborhood place or a dressy, expensive palate. Now, except for Asian places, fried chicken specialists, and the oldest major restaurants, interesting chicken is hard to find. And here it is, at Muriel's, a decidedly modern but very Creole-French cafe on Jackson Square. Here is an old classic that we don't encounter very often, the chicken braised with red wine, pearl onions and mushrooms. On the side is a fresh herb- roasted garlic bread pudding and haricot verts. One of the best dishes from the hand of longtime Muriel's Chef Erik Veney. [caption id="attachment_52734" align="alignnone" width="320"]
Indoor courtyard at Muriel's.[/caption]
