Coq au vin (rooster in red wine sauce) from Saveur Cooks Authentic French: Rediscovering the Recipes, Traditions, and Flavors of the World's Greatest Cuisine by Colman Andrews and Dorothy Kalins and Saveur Magazine

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Notes about this recipe

  • SpatulaCity on May 25, 2023

    Very good flavor and tender chicken! Used Pinot noir, cremini mushrooms and pancetta. Chicken thighs and legs instead of cutting down a chicken. The surprise cocoa powder adds an earthy depth that I loved! Straining out the veg left the sauce silky and rich though it feels a shame to throw all those veg away. This doesn’t have the tang of the maybe more American versions, which add a small amount of tomato paste. I sort of missed that, but again, probably because it’s what I’m more accustomed to. But all in all a lovely recipe!

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