There is nothing like a birdie bathed in red wine to usher in the fall season. This. Dish. Is. Spectacular. It’s homey and cozy and complex and redolent of all good things that simply take time — the perfect marriage of meat and mushrooms and herbs and wine.

Coq au Vin

Not only is this dish just delightful to savor, but it makes the house smell wonderful. If I was trying to sell my home, I would have a pot of this bubbling away — sell your house AND have a long-simmered classic French dish to enjoy. Bonus!

Yes, Coq au Vin does take some time, but it’s well worth it. I followed the recipe almost exactly (yes, it’s important to stand there and brown every piece of chicken), but I did decrease the fat content without skimping on flavor. I poured off the fat after browning all the chicken and also poured off all the bacon fat after rendering. The result was a silky rich sauce without all the oil and grease.

So, get yourself a fresh baguette and get to dunking. What are you waiting for?

INGREDIENTS:

1 to 2 pounds boneless pork from a loin or chops, chopped

1 TBSP canola oil

1 chunk of fresh ginger, peeled and minced

1 to 3 garlic cloves, minced

1 TBSP soy sauce

1 TBSP rice vinegar

1 tsp sesame oil

Canned straw mushrooms or fresh shiitakes, chopped

3 to 4 cups of julienned vegetables: cabbage, carrots, etc.

Moo Shu wrappers, hoisin sauce, chopped peanuts, chopped cilantro and chopped green onions for serving

PREPARATION:

Heat oil in a large skillet. Add garlic and ginger and cook until golden brown. Add pork and continue to cook until well browned. Add soy sauce, vinegar and sesame oil and stir to coat. Dump in veggies and cook until just crisp-tender. Serve with wrappers, hoisin sauce, peanuts and fresh herbs. Roll and eat.