AT pretty much use Ina Garten's recipe for Coq Au Vin with a few variations. I don't like bacon or pancetta with chicken (or beef for that matter) so I use salt pork when I can get it, which is how it was originally done by the peasants I understand. If I can't get salt pork, I just omit it. I also don't like pearl onions, so I don't use them. If I don't have Cognac, I will sub brandy. Burgundy works best with this, but last night I used Merlot and that worked just fine. Otherwise I use her recipe.
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Tonight I'm having the left overs of this from last night.
