Coq au Vin Recipe from Food Network
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a pink bowl filled with meat and potatoes
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Coq au Vin

70 ratings
· 8 servings
Anne Burrell uses a capon instead of the traditional rooster in this French classic. The capon is lightly coated in flour just before it begins cooking in oil, giving it perfectly crisp brown skin. To ensure moist, flavorful meat, the bird finishes cooking in a pot with chicken stock, wine and bacon.
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Ingredients

Meat
• 1 (6 to 8) pound capon
• 1 8 ounces pound Slab bacon
Produce
• 3 Bay leaves
• 3 Celery, ribs
• 1 Chives, Fresh
• 1/2 lb Cipollini onions, small
• 1 lb Cremini or white button mushrooms
• 1 12 ounces pound Fingerling potatoes
• 2 cloves Garlic
• 1 Onion, large
• 1 bundle Thyme, fresh
Canned Goods
• 4 cups Chicken stock
• 1/4 cup Tomato paste
Baking & Spices
• 1 All-purpose flour
• 1 Kosher salt
Oils & Vinegars
• 1 Olive oil
Beer, Wine & Liquor
• 1/2 cup Brandy
• 3 cups Red wine, hearty

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