I have made Coq au Vin more times than I can remember. It’s such a composed dish with tremendous, historical merit. For the most part, I diligently stay true to the classics, however in this recipe I’m imparting a fresh, new twist on an old faithful. The precise origins of Coq au Vin (rooster in wine) are a bit nebulous but man has been braising poultry in red wine since ancient times. It’s very similar to Boeuf Bourguignon and…
