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Chef John's Coq Au Vin

Reviewed: Feb. 21, 2015
Made this last night for company, everyone really enjoyed this! I used 12 thighs and increased the mushrooms to 16oz just to accommodate more people but left everything else the same. Very good taste and definetly worth the little extra effort, will be serving this again.
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Liver Pate

Reviewed: Oct. 25, 2013
Made this recipe this morning, taking advise to tweet a little bit. Boiled the liver in the water with onion but did add a chicken bouillon cube. Strained the livers throwing out the onions, let cool. Followed the recipe as listed but increased the chopped onions to 1/3 cup, added a few dashes of Worcestershire and a clove of garlic. This recipe is wonderful. I have an old one from a famous 5 star restaurant that is now closed using chicken fat to cook the livers and this recipe I think is so much better and richer. I give this at least 5 stars!
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