Dear Hounds: Gotta little problem I need your expertise on. I live in a condo (naturally, not that much space!) and have 20 pounds of chicken quarters in my freezer right now. I am having about 15 people over for dinner this coming Thursday, and my plan is Coq au Vin.
It is a surprise birthday party for my friend, so I wanted to do something special for dinner and finally settled on Coq au Vin, which I am insanely crazy about and have fixed many times in the past - just never in a large quantity.
My plan was to cook the chicken, cool it, take off the bone, and --- fast forward to finished product --- serve over egg noodles in disposable bowls since people will more than likely be eating on their laps (didn't want to worry about knives, and needed a one-dish meal).
My quandary is that (since it had been a while since I had made Coq au Vin) I had forgotten the chicken is initially browned in bacon drippings and lit with cognac before adding all the other luscious ingredients. I had been thinking of simply baking the chicken and then adding to the wine, mushroom, etc. mixture in several big dutch ovens and serving from there.
Any tips that come to mind on how to prepare this in advance so I don't lose the je ne sais quoi of the coq au vin given the limited space (serving space, and space in my refrigerator) I am dealing with?