Coq au Vin
Why This Recipe Works
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 and aromatic vegetables as well as the classic pearl onions and white mushrooms. As a final touch to our coq au vin recipe, we thickened the sauce at the end with a beurre manié (equal parts uncooked flour and butter) and finished with fresh parsley.