Appears in Cook's Illustrated January/February 1999
Why make Coq au Vin? That was our question until we rediscovered (and then streamlined) this timeless recipe for home cooks.
For maximum flavor in our coq au vin recipe, we used chicken legs rather than a combination of legs and breasts and gave the sauce and wine enough time to fully reduce. To further develop the flavor, we added the traditional bouquet garni a...