![]() For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc.We’re using bacon here to recreate lardons sticks. Ingredients 3 pounds chicken legs and thighs 2 teaspoons kosher salt, more as needed teaspoon freshly ground black pepper, more to taste 3 cups hearty red wine, preferably from Burgundy 1 bay leaf 1 teaspoon chopped fresh thyme leaves 4 ounces lardons, pancetta or bacon, diced into -inch pieces. Lardons is slab bacon sliced into matchsticks. In France, “lardons” are used in this recipe. #Recipe for coq au vin skinPat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
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