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Reply to "Boneless Chicken Thighs and/or Breasts that Still Have the Skin?"
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[quote=Anonymous]I haven't found them either (only bone-in with skin) but for coq au vin I wouldn't worry. You can easily pull out the bones before serving if you want. I did it last week for my son's dinner (didn't bother for our dinner). I think the bones stop the meat drying out and add flavour so I wouldn't bother to de-bone first (although it's not difficult to do). [/quote]
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