This riff on the classic French coq au vin is a one-pot wonder that comes together almost effortlessly and leaves plenty of room for improvisation. After all, the hallmark of French country cooking is making use of whatever is on hand.

You begin with a saute of garlic, onions and traditional seasonings. This recipe then calls for red bell pepper, carrots and olives, but any combination of mushrooms, peas, parsnips, potatoes or other sturdy vegetables would be great.

Bone-in, skin-on chicken then is added to the pot and lightly browned. To lighten the recipe, boneless, skinless chicken breasts could be used, though they won't brown as nicely.

Red wine and chicken broth are added to form the braising liquid, but white wine could be substituted. If you use white, consider also adding minced jarred jalapeno peppers or a pinch of chili powder.

Serve this brightly colored chicken with heaps of rice to soak up the sauce.

Red Wine Braised Chicken

Serves 6

2 tablespoons olive oil

6 cloves garlic, minced

1 large yellow onion, diced

1 large carrot, chopped

1 red bell pepper, cored and diced

1 cup Kalamata olives, chopped

1 teaspoon dried thyme

1 teaspoon dried basil

3 to 3 1/4 pounds bone-in, skin-on chicken legs and thighs

2 cups chicken broth

2 cups red wine

1 tablespoon currant jelly

1 1/2 tablespoons cornstarch

2 tablespoons water

Salt and ground black pepper, to taste

* In a large Dutch oven over medium-high heat, combine the olive oil, garlic, onion, carrot, bell pepper, olives, thyme and basil.

* Saute until the onion and pepper are just tender, about 8 minutes.

* Add the chicken and use tongs to turn and brown on all sides.

* Add the broth, wine and currant jelly.

* Mix well, bring to a simmer, then cover; reduce heat to simmer and cook for 25 minutes.

* Use tongs to transfer the chicken to a plate and cover with foil. In a small cup, mix together the cornstarch and water, then add to the Dutch oven.

* Cook, stirring constantly, until thickened, about 2 minutes.

* Season with salt and pepper.

* Serve the chicken with sauce ladled over it.

Nutritional information per serving: 570 cal., 29 g fat (7g sat), 200 mg chol., 10 g carb., 60 g pro., 2 g fiber, 649 mg sodium

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