As I said before, you can make this with chicken and wine and it will taste good. If you're going to call it Coq au Vin (which it "officially" isn't - French chefs can be snobby) you may as well go for broke with it. (BONUS: If you use beef in place of the chicken, you basically have Beef Bourguignon)
A Slow Cooker OR a Dutch Oven - I use a slow cooker, myself, but these are both items I think all kitchens should have. So, go get them. Right now.
Cast Iron Skillet - You could use any large skillet, really, but cast iron is so amazing. If you don't have one, you should go get one. I know I just sent you on a trip for a slow cooker and dutch oven, but it's your own fault for having an unprepared kitchen.
Tongs - long handled.
A chef's knife - any knife, really, you feel comfortable with.
Paring Knife - this is useful for many, many things. Cutting veggies, chicken, or whatever. I would keep it on hand at all times - you never know.
Shears - These are useful for butchering a chicken, should you choose to do so.
Sheet Pan - It will need a rim.
Cooling Rack - Metal. Do they make any other kind?
Chicken - You can make this recipe with chicken thighs, which is how I often do it. But chickens off the farm are easy to get and they taste really good. You could always raise your own chickens
, as well. One piece is a serving, so use that as a guide.
Wine - Red Wine is traditional, and it looks nice as well. I have been told that Pinot Noir is the "right" wine, but I'm using Merlot because the bottle was only eight bucks. That's a double bottle in that picture. We won't use it all. A good rule of thumb is to use wine you like drinking, but I generally hate all wine and enjoy it in cooking, so that rule is kind of silly. My point is that any red wine will do, even if its out of a box. Just make sure it's not some sort of "watermelon flavored" or some such nonsense. You could, of course, make your own.
You will probably need one bottle, but you can get away with a half.
Salt Pork/Bacon - I am using bacon today as salt pork is something I don't tend to have on hand. This particular bacon is the "ends" of other slabs. It's nice and fatty, which is what we really need for this recipe. You may worry about the smokiness infiltrating the final product, but I have never had a problem. I understand you can make your own,
which sounds pretty (expletive deleted) awesome. About 4-8 oz should do it.
Pearl Onions - You can find these in the produce department. If you boil them for a quick minute, they tend to pop out of their skins easily. I have found this method to still be a pain in the rear. Peeling onions is on the bottom of my "want to do" list, right below "clean the outhouse." You can get these frozen at the supermarket. Some may be shocked at my complete lack of DIY attitude about these babies, considering my encouragement to make your own bacon, but peeling onions SUCKS. You'll need 20.
Mushrooms - plain white button is what you want here. They will be soaking up flavor, mainly, so you don't want a strong mushroom flavor. Stick to the buttons. I have sliced here, but I normally buy them whole and quarter them. There's several Instructables on growing mushrooms, but none for this particular type. I use 8oz because that's how I buy them.
Chicken Stock/Broth - As I've said before, homemade is the best, but I am quite obviously using the boxed stuff here. You may not even need it for this particular occasion, but its useful to have on hand. In this recipe, you won't get a lot of the broth flavor coming through, anyway, so you can use the box/can without compunction. Make your own
if you have time. How much you need will depend on your chicken.
Mirepoix - WHAT? you may ask? This is the combo of onion, carrot, and celery that forms the backbone of French cooking. Two parts onion, one part carrot, one part celery. I just have one onion, and some carrots here. We were out of celery.
Tomato Paste: I forgot to put this in the main picture, so it gets its own. Which is good, because I can show you the cool tube they sell tomato paste in. Way more storable than the dang cans of my younger youth.
Salt - Always. I have Kosher today. It's going to be used to season the chicken prior to cooking, so you don't need any fancy salt.
Pepper - I always use fresh ground. Pepper mills are bad ass, is why.
Thyme - Fresh if you have it, but there's no need to feel ashamed if it's dried. It still tastes good, and that's what's important. A few sprigs is all you need.
Bay Leaves - One or two, dependent on you.
You can probably toss in some rosemary, if you like. I don't think it marries well with the wine, but tastes are individual, you know?