Coq au Vin Recipe

Coq au vin, or chicken braised in wine, is a classic French dish. Like other stews and braised dishes, coq au vin tastes even better the next day - after the sauce has had a chance to thicken and the chicken absorbs even more of the savoury flavour.
My recipe is modified from the classic French recipe in that I par cook the chicken first, make the sauce separately on the cooktop then combine the two for the final cooking.
And the other secret to this recipe is using skin with the skin on. The flavour just won't be the same if you use skinless breast fillets.
Also try this with game, duck, poussin, Spatchcock, quail and turkey all make a beautiful coq au vin.
If you know how to make a basic veloute sauce and how to roast chicken in the oven, you can make my easy coq au vin recipe.
For the recipe visit - www.blackbookcooking.com/easy-...