Coq au Vin with polenta

Our Friend Christine's mother, Pat, was in town for a few days. Of course dinner was in order.

I made the coq au vin with bone in chicken thighs this time. I think I will make it this way in the future as well. Chicken breasts are too difficult to eat with the bone in, in a graceful way! We also served it with polenta rather than potatoes or noodles and this was a winner as well. I added butter and cream and pecorino romano, a sheep's milk cheese. The polenta was fantastic and a great addition fo the coq au vin.