Get the juvenile "eating coq" jokes out of your system now.

This week's Resolution Recipe: Coq au Vin.
An old Fronch bistro standby, as interpreted by Anthony Bourdain.

"Another easy dish that looks like it's hard. It's not. In fact, this is the kind of dish you might enjoy spending a leisurely afternoon with. There are plenty of opportunities for breaks. It's durable, delicious, and the perfect illustration of the principles of turning something big and tough and unlovely into something truly wonderful. I know it looks like a lot of ingredients, and that the recipe might be complicated. Just take your time. Knock out your prep one thing at a time, slowly building your mise en place. Listen to some music while you do it. There's an open bottle of wine left from the recipe, so have a glass now and again. Just clean up after yourself as you go, so your kitchen doesn't look like a disaster area when you start the actual cooking. You should, with any luck, reach a Zen-like state of pleasurable calm. And like the very best dishes, coq au vin is one of those that goes on the stove looking, smelling, and tasting pretty nasty, and yet later, through the mysterious, alchemical processes of time and heat, turns into something magical."

( That's chicken in wine, if you hadn't guessed )