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Re: 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
[ Excess quotations omitted. ]
Any chance someone could repost the entire recipe? I trashed it by
mistake. I would also agree some directions on what to do with the
ingredients would be helpful.
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