Coq Au Vin | Classic French Chicken Stew
A classic French stew which chicken is braised slowly in red wine and a little cognac creating a delicious rich sauce with tender mouthwatering chicken , crisp bits of pancetta , mushrooms and pearl onions. Traditional recipes call for a whole cut-up chicken, but using all dark meat gives a more succulent dish without the risk of overcooked white meat. If you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering.
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