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Coq au Vin

A good start here, but any chance we could have the directions that go
with the ingredients? I could make a stab at it, but it's so much easier
(and better to eat) when prepared correctly! For instance, "dredge the
chicken in the flour then bake at 350 for 45 minutes", etc.

Thanks, and happy new year to all.

> Regardless of how or why the Cock exists on Sinclair badges Coq au Vin
> is a
> fine dish.  Here is the Norman recipe translated into lbs and oz
> 3 tablespoons Olive oil
> 1 (4 pound) chicken, cut into 8 pieces
> 1/2 cup all-purpose Flour, lightly seasoned with Salt and Pepper
> 1/3 cup Cognac (don't use Spanish brandy 'taint the same)
> 3 cups dry red wine
> 2 cups chicken stock
> 1/4 cup Balsamic vinegar
> 1 tablespoon coarse-grained Dijon-style Mustard

[ Excess quotations omitted. ]

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