The Global Gourmand: The advantages of working full-time

So I recently started a new full-time gig. Despite the obvious bonus of a regular paycheck, I haven't had as much the time as I'd like to experiment with recipes, find new ingredients, and so forth. C'est la vie right?

One unexpected advantage however is that the girl has really stepped up to the plate so to speak in the dinner department. An occasional cook, mostly she's infamous for her specialty of cold pasta sauce on capellini. Originally I thought I was being clever when I challenged her to make 3 consecutive meals in 'pie-form' (basically hoping to secure 3 nights of dinner). Not only did she do it, but she's continued to cook a few times a week... without incitement!

Although it's pretty sweet to come home to a cooked meal once in a while, I fear that if I don't get back in there that I'll soon be writing for her. Here's a streamlined coq au vin she whipped up last week. I know, I don't get it either.

Here's what you need:

- 1 bottle of red wine (Burgundy)

- 1 medium onion, chopped

- 4 cloves garlic, minced

- A handful of button mushrooms, chopped

- A piece (or 2) of chicken per person - thighs or drumsticks, with skin

- 5 or 6 pieces of bacon, chopped

- All purpose flour

- About 1/2 a liter of chicken stock

- Thyme, parsley (fresh if possible)

- Tablespoon of butter

- Olive oil

- Salt and pepper

* In a plastic bag, marinate the chicken in enough wine to cover the meat. This can be done overnight or even a couple hours before cooking

* In a large pan or dutch over, saute the bacon until crispy, set aside

* In the same pan, cook the chicken skin side down until browned, set aside

* Saute the onion and garlic until translucent, add about a tablespoon of flour and brown lightly

* Deglaze the pan with a good splash of wine, and add pinches of thyme, parsley, salt and pepper

* Once simmering, add the marinating liquid with equal parts chicken stock, return the chicken to the pot, and simmer until the sauce thickens. Like with boeuf bourguignon, if you find that the liquid is evaporating too quickly, reduce the heat or cover the pot

* In a separate pan, saute the button mushrooms with a bit of butter or olive oil and set aside

* Towards the end of cooking, add the mushrooms and bacon to the mix and simmer further

* You'll probably need to simmer for an hour or so, turning the chicken occasionally