re: Coq Au Vin (photos)

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Beurre manié

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I used it here also.

Chicken and dumplings

For the Coq AU Vin, about two Tablespoons of flour and two Tablespoons of soft butter.

Mix well with a fork to make a paste. This is added to the hot liquid and whisked until smooth, then cooked for a while to thicken the sauce. Must be careful to cook it long enough to cook the flour. Nothing worse than uncooked flour.