Here it is - something I promised on my website (under the "Food" subheading of "Biography") - my first published recipe! This definitely puts French coq au vin to shame. Feel free to use leftover red wine for this (dregs collected until you have a full bottle), though if you use a good Chianti, nothing like it. Here's the recipe, from the New York Times Magazine, and the Eat, Memory article that goes along with it.