Working through Beouf Bourguignon several times gave me the confidence to tackle Coq Au Vin with ease. Cooking time is much shorter, but the steps are almost the same. Julia Child's Coq Au Vin recipe from Mastering the Art of French Cooking includes 1/4 cup of flaming cognac, omits the braising vegetables, and thickens the final sauce with beurre manie - a simple paste of flour and water.

The Menu for tonight:

Homemade rustic bread with salt and butter
Green salad with simple vinaigrette
Carrots roasted in light glaze and duck fat
Blanched green beans with a squeeze of lemon
Pellegrino Aranciata and Limonata
Steamed Rice (because I forgot the potatoes)