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Recipes
This Coq Au Riesling is a Fabulous French Classic
The Alsace's answer to Coq au Vin, recipes for a traditional dish such as this vary a great deal with many great and many bad iterations. Lots call for the addition of many different vegetables. This recipe however is much simpler, leaning more towards Simon Hopkinson's thoughts that it should be 'chicken, bathed in ivory cream. No frills, or garnish; quite simply chicken in its sauce.'
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