Coq au vin tips, advice?
So I made my first coq au vin last night (well, actually -- Coq au Two-Buck Chuck, following Michele Humes' recipe which was posted last week) and it was really good. My husband loved it. I used Trader Joe's cabernet sauvignon instead of merlot because it was the only red wine in the house, and otherwise followed the recipe exactly. Now I want to experiment! Do you guys have any tips, advice, recipes to share? Thanks in advance!