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By Dave Beaulieu Tuesday 15 January, 2013In this recipe video, I reach back into my Classic French Cooking bag and pull out Coq Au Vin…which means Chicken in Wine. There was a time when I was intimidated by the name itself, but in reality, it’s chicken and vegetables slowly braised, in wine and stock…not to scary right? Like most braises, the meat becomes “fall off the bone” tender, and absorbs all the great flavors of the wine and the aromatic vegetables. It’s a one pot meal as well, so while it takes a couple hours to make, it’s time you can spent relaxing in front of the TV or out on the deck. To get the full list of ingredients and a more detailed write up, head over to the recipe page linked below and I hope you enjoy it as much as I do.