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|Coq Au Vin, My Way|
Traveling thru France, I sampled all I may want to in French delicacies. There have been many pleasant meals, however my favourite was Coq Au Vin. When I lower back to the states, I commenced my quest to recreate that notable flavor. It takes some greater time to put together but the result is well well worth the wait. Serve with Baby Carrots or Steamed Asparagus and Mashed Potatoes on the aspect.
- three tablespoons olive oil
- 6 skinless bird thighs
- 2 cloves garlic, crushed
- 1 tablespoon Italian seasoning
- 3 medium tomatoes, sliced
- four portobello mushrooms, sliced
- 1 pinch salt (optional)
- 1 teaspoon freshly ground black pepper
- 1 candy onion, chopped
- ⅓ cup Burgundy wine
- 1 cup heavy cream
- ¼ cup shredded Gruyere cheese
- 2 tablespoons cornstarch (optionally available)
|Prep : 30M||Cook : 6M||Ready in : 2H30M|
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