Coq au vin with potatoes, sauce and red wine. (annick vanderschelden) Tags: fillet filet cut slice boneless meat bird chicken mainportion breast food kitchen gastronomy cuisine nutrients preparation poultry unsaturatedfat proteins cooking skin legquarter leg wings cuts leek bacon turkey oliveoil onion mushroom both bay bayleaf butter flour pepper thyme cilantro salt lid bowl decorative coqauvin sauce parsley pressurecooking cooked served readytoeat pottery
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