Coq au vin from EatingWell Magazine, Jan/Feb 2019 (page 102)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 14, 2022

    I used 4 larger chicken thighs to make approximately 1/2 recipe. I left the skin on for cooking and removed the skin and bones prior to serving. Made 1 day ahead and reheated, adding some frozen peas and a generous amount of chopped parsley at the end. The liquid was thinner than I wanted, so I thickened it with a little flour. For a simpler version of coq au vin, this was pretty tasty.

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