Some say that dishes like coq au vin and bœuf bourguignon actually improve with age, or are better the second day than they were the first day you eat them. Within reason... We'll be having our second lunch of our poulet au vin rouge today. At this point, the chicken is falling off the bone, the vegetables are very tender, and the red-wine sauce has become a gravy. As you can see, we are having it penne rigate pasta, but it would also be good with steamed or sautéed potatoes, steamed rice, or even polenta.
So, the chicken is imbued with a good flavor from the red wine? That's what I'm not able to imagine the flavor of.
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