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Coq au Vin (Chicken Braised in Red Wine)

This chicken dish is rich in flavor, yet surprisingly light.  The aromatic vegetables that make up the sauce add a wonderful depth.  While red wine is used in the braising liquid, a lighter bodied wine like Pinot Noir blended with chicken broth made the body lighter than other versions of this dish and therefore perfect for a summertime dinner.

More information and recipe via link below:

http://wp.me/p1OBHN-xd

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