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Coq Au Vin, My Way

Reviewed: Feb. 27, 2012
A fantastic and simple recipe - that captures the essence of Coq Au Vin. You can even replace the mushrooms with a can of cream of mushroom, if you are finicky about the texture of mushrooms. I used more Gruyere - and avoided the cornstarch altogether. As opposed to using a starch thickener... I just reduced it, and add more wine and cream. I also was more aggressive with the browning of the chicken....which led to a richer taste as the crisp skin balanced out the gruyere a bit. All in all a great and forgiving recipe!
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