This time around, we’re exploring a variety of French cooking techniques to recreate a classic French recipe called “Coq au Vin”. It was a pleasure to make this dish for you, especially sipping on some Beaujolais for inspiration 😉 I marinated the chicken in the Marinade Cru for 14 hours before I started assembling altogether. It’s crucial to have mise en place for such a time-consuming dish like this. Modern day variations omit the arduous preparation in wine, for obvious reasons; however, you cannot go wrong with the combination of well-balanced flavors that emerge from these ingredients given any variation of wine/stock reduction. Personally, the addition of the chicken skin when seared provides another layer of flavor. I enjoyed this chicken with garlic mashed potatoes, and bread =) I hope you like this video as much as I liked making it for you. Enjoy!
