Monday June 30
A tender chicken isn’t what's normally called for in coq au vin: a recipe for a tough old bird. But we treated two nice chicken bosoms as for the classique, with a dry marinade of thyme. Then sautéed in butter (bien sûr) with little batons of turnips, carrots, and a bouquet garni from the garden of spring of more thyme, parsley, and a bay leaf. A splash of red wine and cooked covered till turnips are tender.
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