from the kitchen: coq au vin

Here is another tried-and-true favorite from our first cookbook. Over the years, we have received so many notes, emails, and even Facebook mentions of how well this recipe turned out. That is the highest compliment for a cookbook author, recipe developer, or chef: that the recipe is easy to understand and will come together to create a perfect meal and food memory! Coq au Vin is a typical Plats du Jours dish, and though it takes a while for the flavors to meld, the preparation is not difficult and the results are superb. This is a recipe that must be started at least one day ahead.

Serves 6 – 8

For the marinade:

1½ cups red wine

½ tablespoon chopped fresh flat-leaf parsley

3 garlic cloves, chopped

½ cup blended oil

2 teaspoons salt

2 bay leaves

2 tablespoons soy sauce

6 chicken legs

6 chicken thighs

To prepare the marinade:

Mix the red wine, parsley, garlic, oil, salt, bay leaves, and soy sauce together in a large bowl big enough to accommodate the chicken. Add the chicken and marinate for at least 8 hours and up to 24 hours.