I finally made that Coq au Vin I have been taking about for a while (and a reason why I bought that fancy pot with the rooster on the lid). The recipe from Williams Sonoma worked well. I only had to make a few substitutions. For one half of the chicken I used boneless, skinless chicken breasts and for the other half I used the bone in thighs. I see button mushrooms in many french recipes but I can never find them in my grocery store so I substituted with baby bella mushrooms. In addition, I did not buy enough shallots for the recipe. Instead, I ended up adding colored boiler onions that we had at home. Finally, when it said skim the fat off the sauce, I didn’t need to – no visible fat could be found. It was very good, and even better as leftovers. It was a very successful cooking evening.
We ate it on the patio with a glass of Beaujolais mixed with sparkling water and a side of persimmons. Carlos ate his with rice and a side salad.