Does anyone have a Coq Au Vin recipe?
I wouldn’t trust a SV Coq au Vin recipe as its fundamental technique is a braise which becomes pointlessly complicated if you try to convert it to SV.
It’s a menu item that basically depends on evaporating liquids as it cooks that result in concentrated flavours. That can’t occur with a vacuum packaged chicken and vegetable combination.
If you want to give it a try, go ahead but be sure to concentrate the wine ingredient to eliminate most of the alcohol or due to its lower boiling point it will inflate your bag.
Thanks for the tip