Now there are several coq-au-vin recipes out there, some fancier than others... I suppose to that I can really only say pick the one you can follow.
For mine I used garlic, onions, mushrooms, wine (dry), a little chicken stock and some thyme. Once your chicken has browned a little no both sides, do the mixaroo and let it reduce. The chicken will cook with the steam, so it will come out delicious and moist!
coq-au-vin
Meanwhile start up your pasta.
Once it's done, add some heavy cream, a little minced garlic, parsley (if you have some) and parmesan cheese. At the very end add some butter... the flavors will mix like they're h-e-a-v-e-n !
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