SANDRALAS
BBC Good Food Member since 24 December 2007
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31 December 2007
"I used chicken legs, white button mushrroms and dried thym. The recipe turned out gooey as the flour detached from the chiken while I was coking it. The chicken took a long time to cook and the taste wasn't that impressive. I make a similar recipe in the slow cooker called "simple coq au vin" which I make regularly and turns out a lot better. If anybody has any tip on how to make the flour hold to the chiken I'd appreciate that, although I doubt I'll make this recipe again."
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