"Giusi" > wrote in message
...
>
> "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.
>
This, paraphrased from Prosper Montagne's Larrouse Gastronimique, published
in 1961.

Cut 3 lb chicken into six pieces and brown. Pour off the fat. Flame chicken
with brandy. Add back to ceramic pot and cook with 1/2 liter of wine. Remove
chicken, set it aside and cook down liquid. Thicken sauce with CHICKEN BLOOD
and POUNDED LIVER. Pour sauce over chicken and serve.

Kent