This dish is a variation on the popular coq au vin, which is such a classic that it can be found in almost every brasserie in every region of France. The difference between one coq au vin and another is very subtle: the wine used will most likely be from that region, and some cooks use more heavily smoked bacon than others. However, it is generally agreed that you can’t improve on perfection, so no one tries. Coq au vin has mushrooms and silver skin onions rather than shallots, so my dish is called a casserole, not a coq au...
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