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Coq au vin
A cold evening requires a classic, for a welcome burst of warmth. Leave it to concoct for half an hour before you go out, then reheat when you return - the flavours will develop even further.
Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
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... 1. Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob of the butter) and ...
Full Recipe: Coq au vin; by James Martin
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