Coq au Vin Rosé...based on a Barbara Lynch's recipe for Braised Chicken with Rosemary and Garlic in the PRIMAL CUTS cookbook, and the winner of the instagiveaway... {recipe}
Coq au Vin is traditionally prepared with rooster. In this version, we use chicken legs which are easier to find and require a fraction of the cooking time. {recipe}
It's humble in it's main ingredients: chicken thighs, carrots, shallots, potatoes. But it's the riesling and cream that make you want to shout out to the world. So go on, pat yourself on the back and dig in.