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Message
re: Making a Coq Au Vin today
Posted on 11/10/18 at 10:09 pm to BugAC
Posted on 11/10/18 at 10:09 pm to BugAC
Looks good brother. I worked @a French brasserie in Charleston & we referred to this dish as "purple chicken" because we made a red wine marinade that it would sit in overnight. We only served it one night a week & we definitely rendered bacon lardons to utilize the fat for cooking and to add extra flavor to the braise.
Yours looks really good. Now make some rice!
Yours looks really good. Now make some rice!
Posted on 11/10/18 at 10:32 pm to BigDropper
quote:
. Now make some rice!
There’s rice in there. It’s under the sauce.
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