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Coq au Vin

Coq au vin translates to "cock of the wine," and it was a French farmer's wife meal begat from necessity, as a way to economize on cantankerous old roosters and laying hens past their prime. Ironically, we've been known to go out of our way to track down an older chicken or capon (a tricky feat in the US) to braise for this deeply savory dish.

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