We started by marinating the chicken parts (drumsticks and thighs) in wine for a couple of hours before the braising began. This helped intensify the rich wine flavor of the dish. Then we browned them (thought not long enough, it turns out) and braised them in the wine with some vegetables, bacon, chicken stock and herbs mixed in. A bit too much flour made our sauce a little thick but not terribly so.
We served our coq au vin with roasted potatoes and minted green beans. It was a hearty meal that was perfect for a fall weekend.
A few days later, we realized our TiVo had taped Secrets of a Restaurant Chef for us (it knows us so well...) and it turns out the "secret" was coq au vin. If we had watched this before cooking, we would have floured the chicken to help it brown and not added the flour later. You decide, and let us know!