Coq au Vin?

So, Aki made mention of our fish glut and the fun I have with working with fish and chicken skin.  The result, Coq au Vin.  We reduced several magnums of red wine with agave syrup and a pinch of salt.  The result is the decadent red wine broth which we served with the chicken skin crusted grouper.  The rest of the dish consisted of a ragout of morel mushrooms, bacon, grilled scallions, chive blossoms and nasturtium leaves.  A simple dish based on a classic.