Coq Au Vin (page 186)

My husband loves chicken legs and thighs but I am not so crazy about them.  This recipe almost made me into a convert.

The directions are easy to follow but a few comments about the ingredients. 

• Unless you go to a butcher or meat market, you are unlikely to end up with exactly 2.5 pounds of chicken.   If you have to go one way or the other, don't be afraid of rounding up.  There is plenty of "au vin" to go around. 
• As usual, I substituted low-sodium chicken broth in a box for Hamersley's made-from-scratch version and was very happy with the results.
• After searching the supermarket without luck for cremini mushrooms, the produce guy told me that baby bellas are the same thing (i.e.-wild brown mushrooms).
• I also substituted 1/2 teaspoon of dried thyme in place of the fresh thyme

A final note, if you have not invested in a gravy separator, do so now.  It makes degreasing a lot easier.

We had a special bottle of Cote du Beaune wine, given to us by friends who were frequent travelers to the region, which was the perfect accompaniment as Fiona suggested it would be. 

The bottom line:  A great way to dress up ordinary chicken legs.