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Port And Mushroom Sauce Chicken

Reviewed: Feb. 1, 2011
Well I probably reconfigured this whole recipe, but I used cabernet instead of red. I used blanched pearl onions instead of shallots. Doubled the onions, wine and stock. Nixed the tarragon, but added bay leaves, thyme, dried parsley, sea salt and cracked pepper. The whoe wheat flour is a must - adds a nice, nutty overtone. It became a week-night, quicky coq au vin of sorts. Served it over a bed of arugula with parmesan couscous on the side. brilliant!
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