Coq au Vin

It's hardly the appropriate time of the year, but on a whim I decided to cook a pot of coq au vin. I have used this recipe a few times with sucess. It came out on Saveur # 108 and it is attributed to Anne Willan and her book The Country Cooking of France. I don't have access to pearl onions, I don't use butter to cook the mushrooms as I think olive oil does a better job here, and I rarely touch celery. Otherwise, I follow the recipe closely: it works. Serve it with egg noodles and an assertive red wine, full of spices and with a touch of oak.