Coq au Vin-Off

What do you do when Bon Appetit has a recipe for Quick Coq au Vin one month, and Cooking Light shares a recipe for Easy Coq au Vin the next month? Why - you try them both! Emily of Cooking Inside the Lines and myself often have similar tastes in magazine recipes, so we were tickled to find out that I had tried Bon Appetit's and she had tried Cooking Light's rendition. Naturally, we decided to flip flop and try the other and compare which coq au vin dish would reign supreme.

Quick Coq au Vin - courtesy of Bon Appetit

I made the Bon Appetit version with boneless, skinless chicken thighs and absolutely loved it for its depth of flavor and simplicity. I thought, how can a Cooking Light recipe match up against this?

Easy Coq au Vin - courtesy of Cooking Light

Although the ingredient list for Cooking Light's was longer, I enjoyed the added benefit and textures of veggies mixed in. Not to mention I used bone-in, skin-on chicken thighs and drumsticks.

In the end, Emily and I came to the same conclusion - we wish we could combine the two recipes! Either one you try, you'll be the hero of your dinner table - give it a shot!