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Reviewed Coq au Vin

Feb 27, 2011 in Food Network Community Toolbox on

This is a good basic starter recipe. I made a few modifications, first I only used one bottle of wine, a lovely beaujolais. I also used bacon instead of salt pork, even blanched salt pork is too salty for me, used a fresh brandywine tomato instead of tomato paste in the mire-poix and did not flour the chicken prior to browning, I thicken the sauce...

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