Coq au Vin
Although traditionally made with an older bird, this French braise is great with supermarket chicken. You can purchase a whole
chicken and cut it up (or have the butcher do so), or start with bone-in parts. Meat on the bone offers more flavor than boneless
meat and holds up best in braises. An American pinot noir or French burgundy are tasty choices for this dish. You can serve
in a bowl over mashed potatoes to soak up the sauce.
