Coq Au Vin

Here is a recipe that is very easy to do. Cook it in a coated cast iron pot with lid, like Le Creuset. If you do not own one, it is a great idea to buy one, but you can use a stailess steel pot with lid also. If the pot has rubber-coated handles, you have to cook it on the stove-top, DO NOT put it into an oven.
Please note this recipe translates to chicken with wine. Although there are a lot of ingredients, wine is the most important one.
What wine to use? This is a recipe from Burgundy, where they grow only a light red wine, Pinot Noir, or white wine, usually Chardonnay. Most people like to use red wine, but it becomes more and more popular to use white wine as the color of the chicken is nicer.

Ingredient list:

4 pound of chicken. I recommend to use chicken thights with bone and skin, but you can use boneless and skinless chicken thights, one a whole chicken instead, cut into pieces. I would not use chicken breast for this recipe (breast on the bone from a whole chicken is fine).
3 cloves of garlic (I do not like onions, the original recipe calls for a small onion and 1 clove of garlic.)
10 peppercorns (If you only have ground pepper, use it instead)
2 quarts of red wine (not too heavy, a light wine - you can also use white wine instead)
1/4 cup of brandy
1 tablespoon of oil for cooking (do NOT use virgin olive oil as it is not good for heat)
3 tablespoons unsalted butter for cooking
2 tablespoons of herbs (Herbs de Provance are great, or use Italian herb mix, rosemary and tyme, whatever you have)
The original recipe also calls for 2 dozen small pickling onions that are peeled. As I do not like onions, I either do not use the pickling onion, or for a similar look, add some peeled whole garlic.
a little bit of freshly grated nutmeg
1 slice of bacon
1 cup of flour
1 small package of mushrooms.
some flour or corn starch to thicken the sauce.
salt and pepper according to your taste

Cooking the Coq Au Vin:

If you use a whole chicken, cut it into pieces. If using chicken thights, you are ready to go,
Season the chicken with salt and pepper according to your taste.
Roll the chicken in flour that they are slightly coated.
Cut the bacon into small pieces.
Clean the mushrooms and dry them. If they are large, please cut them.
Heat the oil and butter in the pot.
Cook the bacon and the mushrooms and set aside.
Brown the chicken on all sides.
Add the brandy (or cognac).
Pour in the wine, papper, herbs, sugar, nutmeg. Add the bacon and mushrooms back into the pot.
Bring it to simmer and cook for about an hour or 1 1/2 hours depending on the size of the chicken pieces.
Remove the chicken into the serving bowl and thicken the sauce with flour or corn starch.
When the sauce is thickened, pour it over the chicken and serve.

Be creative, use ingredients you like and try a slightly different version from time to time.