After reading thru many of the reviews (didn't quite have the stamina for all 160+) here was my take. 1/2 the meat, everything else the same. 2 Italian (Tuscan)links cut in half long-ways, then into slices browned in about 3 tbsp EVOO and removed from pot. 3 BSCB pounded to an even thickness, cut in half and shaken in a bag with flour, poultry seasoning s&p and browned in the EVOO & sausage drippings, then removed and covered. Add garlic and 1.5 cups wine (Cab Sauv), 1/4 cup chicken stock and cook 2 minutes while scraping up the browned bits from the pan. Add tomatoes (diced Italian), onion, carrots, mushrooms and Thyme (more traditional for Coq au Vin than Rosemary). Returned Sausage ONLY to pot, covered and simmered for 40 minutes. S&P to taste. Add chicken back to pot (with any drippings) and simmer for additional 30 minutes. Added a quick slurry of the remaining flour and water. Served with mashed potatoes and good French Bread. Reviews ranged from good to excellent, with an avg. rating of 4 stars. Your mileage may vary.
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After reading thru many of the reviews (didn't quite have the stamina for all 160+) here was...