I finally attempted replicating the Coq Au Vin from Bistro Jeanty using the recipe that was printed in the SF Chronicle. Though it was a good first attempt, it did not turn out like the restaurant version, it really lacked the mouth feel that I experienced when I tried it the first time as a diner. For starters the chicken was too lean. It had very little fat and while not completely skinless there seemed to be very little skin. Second, my flambé was more like a short poof than a sustained whoosh, thus the alcohol in the cognac did not burn off and give that wonderful taste that flambé adds. Lastly there was way too much liquid so the chocolate had little or no effect on the dish. I think with a few adjustments I can come much closer to the restaurant version. BTW, I am really glad everyone steered me to more reasonable wine choices for the marinade. I ended up with RH Phillips merlot. DH found it on sale and brought home a few bottles. It worked great.
The other parts of my meal were very good. I made a salad using baby greens, mint, parsley and thinly sliced fennel. I tossed it in a little olive oil and then squeezed some lemon over the salad just before serving. It was very refreshing and spring like and the tartness of the lemon and greens contrasted nicely with the Coq Au Vin. I originally intended to serve noodles but ended up making polenta in the oven because I was craving polenta. I made French Vanilla Ice Cream for dessert but we were too full to have it. We drank a very fruit forward Bordeaux with it which was a nice compliment as well. All in all, it was a good meal.