Coq au vin. YUM! Nothing like chicken sauteed in butter with bacon, mushrooms and pearl onions and then braised in red wine. Plated with carrots, zucchini and cocotte potatoes. 
Chicken Paillard is the other dish we made that night. Chicken pounded flat and marinaded in lemon juice and olive with herbs de provence and salt and pepper. Grill it for a few minutes on each side. Delish! Served with shoestring potatoes.
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