13th February 2022

We have been recipe testing for our classic series and wanted to try an old French Classic of coq au vin.  We consulted various books and they all seemed to use a very very similar method and it is really long winded cook this part out cook that part out cook the next part out put it all together, take it apart, painful even though it was really delicious.

So I am going to try to simplify it to see if we can get a very similar flavour with only half the faff.  Watch this space.