Coq Au Vin
For many years, Lydie Marshall prepared Coq au Vin for her husband's birthday using year-old roosters. The birds were tough and took hours to cook, but she loved the sauce they made. Then the farmer she bought from started giving his birds hormones, and his rooster became just another chicken. Lydie had to come up with an alternative. Now she makes an intense cooking liquid with enriched chicken stock and wine that's boiled down to concentrate the flavor. Chef Holiday Recipes Made Easy Amazing Chicken Recipes
The recipe can be prepared through Step 4 and refrigerated overnight. Rewarm in the sauce.
A hearty red with good fruit will echo the chicken's winey flavor. Look for wines from Côtes-du-Rhône or Zinfandels from California.