I am hosting 2nd seder in two weeks. I've made Chicken Marbella before because it reheats well, and since I feed 40 people I kind of need to be able to make things ahead.
I'm sick of it.
I wanted to make a cacciatore, or a coq au vin (subbing breakfast beef for bacon); I've considered a Provencal take.
What I don't have is a recipe. I will be making 4-5 chickens and cannot use nuts nor bread. I can sub matzo meal or cake meal for small amts of breadcrumbs or flour but would prefer they not be major players.
Make your suggestions!!
FWIW I found a cacciatore on Lidia's site that looks tempting and a coq au vin on epicurious that looks decent. But I am open to suggestions.
Thanks for your help.