Chicken in red wine sauce (Modern coq au vin) from Cook's Illustrated Magazine, Nov/Dec 2006 (page 19)

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Notes about this recipe

  • anya_sf on February 09, 2019

    Nice, simple version of this classic. I doubled the mushrooms and added 4 chopped carrots with the mushrooms. I stirred in some frozen peas at the end. Did not need the full amount of butter - just one tablespoon for the vegetables (in addition to the bacon fat that was already in the pot) and one more at the end. Served over mashed potatoes, everyone loved it.

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