RecipeMuncher

Strangely, I’d never had Coq au vin until last winter. I almost never order chicken out because I make it quite often at home, but we were in Vermont at a little French restaurant called Mistral’s. They were offering a 3-course dinner special and one of the entrees was Coq au vin. It could also have been called bacon-flavored chicken - and it was yummy. The chicken was meltingly tender and they managed to get the skin crispy before serving it. I thought of the dish last weekend and (...)