Cs&Cs: Coq au vin

Comments or concerns?

Note that the chicken should marinate in the wine at least overnight.

 

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6 thoughts on “Cs&Cs: Coq au vin

  1. As I sit amongst hundreds of pages of my own recipes and hope to god people follow them as they are written, I do not practice what I preach and make a few changes to David’s recipe 😉 I used chicken thighs (bone-in skin-on). I used small shallots instead of pearl onions (no time to find these at the last minute today!!!) and added them in with the rest of the veg. I cooked this in the oven for nearly 60 minutes at 375˚F (I have a weird thing about leaving things on the stovetop for ages) and it smells DIVINE. Will add the cocoa and finish it off later this afternoon but I can’t WAIT to eat it!

    Liked by 1 person

  2. I did mine as the recipe stated (hee hee, Mardi), though I did use frozen pearl onions that are already peeled. It was pretty soupy. I added a bit of cornstarch to thicken it up a tad, but yeah. Definitely needed some bread to sop up the absolutely phenomenal tasting juices.

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  3. I used chicken thighs too. I marinated them for 24 hours, one look and decided I would not like this recipe. But, it turned out so good. I could have used some of that
    delicious bread that Mardi made and all would have been fantastic.

    Liked by 1 person

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