EasyRecipesHQ.com - Coq au Vin has been marinading for seventy two hours we are ready to begin to pull the dish together. We first seal off a portion of chicken, and the we get the garnish for the sauce ready for service. So we begin with one portion of, chicken breast, leg, and wing. This is then dry fried to give an extra seal on the skin, followed then by a Brandy deglaze of the pan. This has the some of our Coq au Vin sauce added to it, then finished in the oven for about twenty minutes at about 175 degrees centigrade. When taken out it is then that we add the final garnishes to the dish. So please do try this Classic French Recipe, as we are sure that you will also become a fan of the classic Coq au Vin. This dish is perfect for any occasion that requires a good impression to be sent out
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