How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

classic coq au vin with braised home grown rutabaga (turnips) and shallots

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Comment by John Barrows on October 12, 2010 at 9:57am
chicken quarters browned in butter and braised in red wine, broth, garlic, bay, and thyme. The braising liquid is reduced and a paste of butter and flour is whipped in to thicken. turnip and shallot braised separately in butter, broth and thyme. usually this dished is not served with turnip, but with mushrooms.


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