General Discussion

Coq au Vin

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Coq au Vin

danna | Jan 9, 2004 11:41 AM

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

Thanks

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