One of my favorite things about Sundays is that I usually have lots of time to spend in the kitchen, and I usually devote it to making a more time consuming dinner that wouldn’t quite work for a week night. Coq au vin is a dish that I have had a few times before at friends’ houses, and have always enjoyed but up until now, I had never tried making it at home. Finally I decided it was time to give it a shot, and it seemed just perfect for one of my Sunday evening endeavors.
I expected this to be good, but it definitely exceeded my expectations. It reminded me quite a bit of the chicken with 40 cloves of garlic, with tender flavorful chicken and rich sauce. Of course this version has the added benefit of having vegetables cooked with the chicken as well, so it is a full meal in a pot (though, in a very full pot I might add!) Ben and Andrew both loved this as well. The only real change I made was to halve the recipe because unlike Ina, I don’t typically feed an army so one chicken was more than enough to meet our needs. Be sure to cut into the largest piece of chicken to check for doneness – I needed to bake mine quite a bit longer than the recipe indicated.