Coq au Vin

This is probably the best-known chicken sauté in the Western world. It is not a chicken stew, as one might be led to believe by those Coqs au Vin so relentlessly dished up in little French restaurants. Several nasty restaurant experiences of this dish led me to believe (given my culinary Francophilia) that Coq au Vin couldrít have come out of the French cuisine—perhaps was made up by the same American who gave us that ersatz “French dressing.” There are many good ways to make it, I d