Coq au Vin, Chicken Braised in Red Wine, is a French Classic. Doing it in white wine, less so. Doing it in a slow cooker is, well, shall we just say it’s something new. When I first made it, braised as one should, I used morels. When I decided to adapt this to the slow cooker I went in search of morels. I found them…. for 500 euro per kilo. … Continue reading →