Yes, that translates to purple chicken. What is it? It’s a variation of Coq au Vin. This one however is made with Beaujolais Nouveau instead of your standard Burgundy. It is also not a ‘quick cooking’ version that you may see all over the Internet. This version is based on a traditional Coq au Vin, and requires 2 days of marinating before cooking, so start on Friday early evening, for a Sunday dinner…
Playing With My Food ~ An online journal about food, thought, travel, and life, by chef & internet raconteur Chaz French.
