Place the chicken on a cutting board and cut off the chicken leg quarters, wings, and the breasts into 2 portions. Season the chicken pieces with salt and black pepper on all sides.
A Traditional ageless jewel with lots of french history. In the past the classic Coq Au Vin was served at banquets and special events.A dish like this to cook food with wine was a sign of great wealth. A hearty dish thats held its reputation, as it still bodes well at a dinner party. With a rich and brimming with flavored stew you will fill your home with aroma. your guests will be delighted to rip off the fresh crusty bread to soak up the remains of their sauce .Give yourself some time to prepare this dish it is worth it as no one tires of being told what’s for dinner tonight.