My coq au vin
(Click on the pictures below to enlarge)
1. Start by marinating the chicken
The evening before; start by dividing the chicken in smaller parts in the sizes you like. Remove the skin as much as possible; no matter how you hard you sear the chicken, after the chicken is cooked in wine, the remaining skin will always turn gelatinous and disgusting, so, better remove that, you don't need people gagging at your table!
Put the meat in a container of...