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Coq au Vin

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I could really go for this old-time satisfying French favorite but lately when I order it in traditional French restaurants, it's not as good as it should be. Restaurants who should know better seem to be cutting corners (timewise) in preparing this dish. For instance, I've had the chicken served with a brown salty gravy instead of simmered in a wine sauce. I've also had it served with canned mushrooms - yuk! Any suggestions? Thanks, Ruby

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