Well I'm Using Dark Chicken Meat Legs, Thighs
I think the point with the rooster is it has more flavor due to the connective tissue, and A rooster uses his muscles more than a Hen, thus giving the roster meat more flavor.
This Was On Wiki:
Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.
However there have been other sources dating Coq au vin to 1919
This is what I got ready right now, I guess this will be my crock pot version.
I will turn on the crock pot right before I take sue to physical therapy, then when we get home I Hope it will be done.