Too much wine used in coq au vin The NYT coq au vin recipe called for 3 1/2 cups red wine and marinate overnight, then reduce to make the sauce.  Husband added an extra 2-3 cups of wine to the marinade. It is now the morning after. Which should I do? Reserve 2 cups only of the marinade to reduce (as probably 1 cup has been absorbed by the chicken?), or take the time simmering all of the wine down.
Marinades are generally surface treatments, especially in thicker cuts.  With the exception of salt (if any in the marinade), I doubt your chicken has absorbed any marinade. So, your issue is the higher quantity of liquid, and flavoring of the wine.  I think you could go either way...remove some, or reduce.  If it were me (so as not to be wasteful), I would just cook as normal, reduce longer, and taste and re-season along the way.