Thought I'd make this on Sunday. Have looked at various recipes and have a few questions.
Skin on or off?
OK to use breast meat?
I saw a recommendation to use white instead of red wine to avoid purple chicken...any validity to this heresy?
SHould the chicken be marinated a day before I begin?
Carrots or non in the final dish?
Im looking at a recipe titled "classic coq au vin" on epicurious.com.
Other tips appreciated