So I follow Bistro Jeanty's recipe for coq au vin. I must say it was good, but a bit underwhelming. I have heard so many great things about this recipe and the restaurant, yet the recipe wasnt blowing me away.
The recipe called for simmering the chicken for 1 to 1/2 hours, half way through that time I tasted the chicken and decided to abort simmering, any longer and it would have been a flavorless dried up chicken with all its essences going into the sauce.
I serve the coq au vin with lightly buttered egg noodles and sweet peas. Good accompaniment for the rich delicious sauce. However, given the amount of work, I wouldn't do this recipe again.
For appetizer I served a chicken liver pate with baguette, for dessert an almond apple tart (both which turned out great and got more compliments then the coq au vin).