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Chicken braised in red wine with celery, onions, and mushrooms. The burnt brandy brings a unique sweetness to this classic French dish. Adapted from "The Spice Cookbook" by Day and Stuckey (1964). It's my understanding that this kind of slow-cooked dish is best when using an old, free-range bird. Slow cooking in the wine tenderizes the otherwise tough meat, and older free-range birds develop more flavor than the young poultry-factory chickens we usually get in the store.
Units: US | Metric
Serving Size: 1 (429 g)
Servings Per Recipe: 6