Braised dishes are comforting during the cold months, and while chicken stewed in a bottle of wine may sound indulgent, its roots are rustic and practical. “Coq au vin is an ancient dish that used up tough old fowl,” notes hotoynoodle. “It’s not a recipe that needs overthinking. Good/decent quality wine and dark meat chicken.”
bear had great results with Alton Brown’s recipe, which she made with a whole chicken in pieces, plus extra thighs. The dark meat was superior, but white meat lovers were pleased with their portions. erica says it may not be for everyone, but she has had great success with Mark Bittman’s coq au vin with prunes.
Discuss: truly great coq au vin recipe?