I think that the classic slow-cooked foods are the absolute best! Why we all don’t eat them more often, I’ll never know. I challenge you to name one item on a fast food menu that has one tenth of the flavor of the dish like this.
Coq au Vin is one of the meals that can literally make me tear up when I take the first bite, the depth of flavor is just beyond words. I know that to me at least, it sounded like one of those meals that was just too complicated to make for everyday. After doing some cookbook and online investigation however, I found out that it is actually so very simple and because it actually tastes better the next day, you can do a lot of prep work and cooking ahead of time, making it a fantastic meal for guests (very happy ones).
If making ahead, adding the mushrooms and onions upon reheating is best, but really…it’s all good
Note on blanching onions: Drop the pearl onions into a pot of boiling water for one minute. Strain onions and put into ice water bath. The peelings should now easily come off for you. A la Julia Child, I also make a small x in the root end of the onion with a paring knife to prevent them from bursting or opening up upon cooking.