coq au vin

For all our southern-hemisphere readers, or the northern-hemisphere readers for whom it is a cold summer:

Sauté two sliced carrots, one chopped large onion, and one chopped clove of garlic in a few tbsp of butter and a few strips of bacon, chopped into pieces, in an oven-proof pot. Add chicken (in my case, tonight, four large thighs with skins; they are super-cheap and super-tasty). Sauté the chicken a bit too. Add a tbsp or two of flour (I am not sure this is necessary), a bay leaf, and maybe some marjoram and thyme, about 1 tsp salt, pepper, and (nearly) cover with cheap red wine (about 1.5 or 2 cups).

Let it cook in the oven at 250 F (120 C) for 1 hour, covered. Add 1/2 lb sliced mushrooms and cook for 15 more minutes, maybe on the stove-top. Skim some of the fat if you wish (I usually don't); add salt if necessary (it usually is). Serve in shallow bowls with bread, and maybe also roast or boiled potatoes, and maybe a salad to follow (if you have guests).

Coq au vin: who knew? It's not rocket science.