Coq Au Vin

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I made Coq Au Vin for dinner last night, if you haven't tried it yet....do so! Anyways, I followed the recipe exactly (I never do that) and the sauce didn't thicken. If anyone has made this before, how did you thicken it? I floured the chicken and fried it as the recipe said but there was no other thickening. think it would hurt to make a roux for thickening? If anyone has any ideas or suggestions I would love to hear them!