Thanks, Curious, So all that wine was intened to make an sad tough old bird edible
I used to make coq au vin with several cookbooks open at once, and now I just wing it. Here's what I do--not really an exact recipe:
Cut up some salt pork, cover with cold water, and bring to a simmer to freshen. Drain. (Or use pancetta)
Brown the salt pork in a skillet in a little clarified butter. Remove to a casserole. Brown the chicken in the same fat (I use dark meat only). Remove to a casserole. Brown a chopped onion and carrot in the same fat. Scrape out over the chicken
Brown some flour in the skillet, using a little more clarified butter if needed. (It will all get skimmed off later). Add a cup or two of chicken stock and bring to a simmer. Add a bottle of red wine, bring to a boil, and pour it over the chicken. Add a little salt, a bouquet garni (thyme, parsley and bay leaf) and enough additional stock to cover the chicken.
Bake in a 325*F oven for about a half hour, just until the chicken is tender.
Strain the contents of the casserole into a skillet. Wash out the casserole and return the chicken to it. Pluck out the pieces of salt pork from the strainer and add them to the chicken. Discard the rest of the strainer contents.
Bring the skillet of sauce to a simmer off-center, so that fat, scum and skin will collect to one side where you can spoon it off. Simmer and skim until sauce is reduced by about half and tastes deliciously concentrated. Season with salt and pepper.
Meanwhile, peel some pearl onions and saute in a little clarified butter until brown in spots. Add a little chicken stock, cover, and simmer until tender and liquid is reduced to a syrup. Add to the chicken. In another pan, saute mushrooms in a little clarified butter until browned. Add to the chicken
Pour the finished sauce over the chicken, salt pork, onions and mushrooms. Reheat (or refrigerate for later) and serve over noodles, garnished with chopped parsley.
