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I had never heard of this dish when I found a how-to video on epicurious. I was mesmerized having never seen a recipe calling for an entire bottle of wine. For those interested in which variety I used:

I watched the video a few times to absorb all the facts. They used a chef from CIA to describe the techniques and used his tips when I finally made it myself.


This was my outcome just as I shut off the stove. I had friends visiting and it was a great excuse to make this dish.

As a side I made stuff risotto balls and a wonderful triple chocolate bypass.

The coq au vin lasted a few days too.

For the mushrooms I used baby bellas and white chanterelles from costco and then found shitake over at my nearest korean market.

For those who haven't made this dish I highly recommend it.

Sent from my non-iPhone.