Coq au Vin - You're Not Getting Older, You're Just Getting More Connective Tissue

This is my video recipe version of the famous French fricassee, Coq au Vin, which means, "rooster in wine." The reason that this delicious braised dish traditionally uses an old rooster is its generous amounts of connective tissue, like collagen, which breaks down to form an extra rich and sticky sauce. This gooey goodness is one thing all great stewed recipes have in common.

Having said that, my neighborhood grocery store suffers from a chronic lack of tough, old roosters. There are lots of old hens, but that's a joke for another post. So, this version uses chicken thighs, which are still very delicious, and make the recipe much easier to prep, and faster to cook.

A couple of things to keep in mind when making this dish - Make sure the mushrooms are quartered, instead of sliced. This really gives them a meatier texture. Why? I don't know, just do it. And for heaven's sake, buy some shallots this time. Every grocery store with a parking lot has them now, so why do you keep leaving them out? They are just as easy to use as onions and garlic, and their flavor is fantastic in this recipe. Enjoy!

Click here for ingredients and transcript