"Kent" > ha scritto nel messaggio

> To get going with coq au vin, which is mandatory in life, use Foster's
> chicken leg-thigh when it's on sale at the Safeway. Brown it in a pan just
> large than the chicken leg-thighs and braise it in the oven gently,
> carefully keeping the browned top skin side above the braising liquid. It
> must be done in the oven to cook the whole chicken. You don't want to lose
> the crisp skin. You want the chicken to be done.

I was born into a French kitchen and have made this dish all my life and I
don't understand anything you said. Coq au vin isn't crispy! Coq au vin is
stewed. Coq au vin dates from a period when people didn't even have ovens.