My wife and I loved this recipe, it keeps the dish simple and in line with the traditional Coq au Vin. I made a few changes following Baricot's excellent critique.
I prefer chicken thighs, they fit perfectly in the pan and the dark meat complements the wine. I used Cabernet. Thighs take a while to cook, I simmered them for 40 minutes rather than 30. The additional time allows the wine to permeate the meat better.
I sauteed the garlic cloves and the onion in the chicken drippings, this integrates the onion and garlic flavor better with the sauce.I did not pour off the chicken drippings so as to improve the flavor of the sauce
I also added thyme and a l/8 tsp of celery seed
After simmering and removing the chicken, I reduced the liquid for 10 minutes. The resulting liquid had a bite to it from the cabernet, I added 3 oz of tomato sauce and half a can of condensed cream of celery soup.the tomato paste balanced the wine flavor and removed the bite. the cream of celery soup made the sauce creamier and added celery flavor. I whisked the gravy for 10 minutes and slowly added a small amount of cornstarch to thicken. Added canned mushrooms at the end, portabellos or fresh mushrooms would have been better.
the trick to this dish is to be patient with the sauce and spend some time reducing and whisking.
the result was so good one would be pleased to be served it at a 4 star restaurant
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My wife and I loved this recipe, it keeps the dish simple and in line with the traditional Coq...