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Coq au Vin

Jacques Reymond joins Guillaume Brahimi and shares his delicious French recipe.

Sauce

Grandmother Garnish

Notes

Note: We use the chicken livers to thicken the sauce instead of blood which was traditionally used to thicken the sauce.
Coq au vin is traditionally served with large fresh pasta.

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» Top Wine Matches For This Recipe

Angus Hughson

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Coq au Vin.

 
 

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