Frank's Recipe: Coq au Vin

Coq au Vin is a classic French food made with chicken (or "cock"/rooster) and wine. It's been around for over a thousand years, and every region and household in France has its own version of it. In my case, my spin on it utilizes a roux made from AP flour and unsalted butter mixed with a nice red wine beforehand. The chicken can be any kind of cut, but I prefer dark meat with the bone. I'd expect chicken breast to work well, if not a little dry, but the bones make it taste all the better.

I won't be giving measurements, because cooking isn't about following a recipe, it's about following your tastes.

Steps

• Step 1. Mix the roux (equal parts flour and butter) on the stove in a medium to large sized pan. Make sure to stir it if done on a high heat (which is recommended). This pan will be where everything has to go, so make sure it's big enough.
• Step 2. While that's cooking you can season the chicken with simple salt and pepper, preparing a pan with olive oil at a high heat. Place the chicken in the pan and let it sear each side, making sure to season each side.
• Step 3. Mix the red wine (in my case a Cabernet Sauvignon) into the roux. You can also add in either garlic or onions (or both) and let it sit for a minute. 
• Step 4. Put in any other vegetables you want to mix into the Coq au Vin. I added carrots, celery, and green cabbage to give it a good flavor, but I'm on the fence about whether the cabbage was worth it or not. Traditionally mushrooms are used, so if you like an old world touch, go for that.
• Step 5. Remove the chicken from the pan and place it, and all the extra olive oil, into the pan with the vegetables. Season the top with thyme, cilantro, basil, and dill. I used equal portions, but if you want that ancient flare decrease the cilantro and dill.
• Step 6. Add a glob of bacon grease to the top of the mix, but if you don't have that you can cook some bacon and slice it up for the pot.
• Step 7. Let cook until the chicken is done, make sure to mix it so nothing burns and the chicken gets a good coating on it. The roux should be pinkish, and the celery and carrots will have sweated out enough liquid to make it wet and fragrant.

Serve with a nice bread and the same wine you used to cook it with. I'd show you a picture of my finished copy, but I screwed up cutting the chicken so it looks goofy.