OCTOBER - The fresh corn is gone now, and we've seen the last native tomatoes. The markets are loaded with fall squashes, leeks, turnips, and all sorts of wonderful potatoes. The chilling nights conjure up dreams of braises, stews, and roasts. This month, we are featuring just these kinds of dishes--one of the favorites is Coq au Vin--simple to prepare ahead and reheat later. Serve with a green salad with lots of endive, frisee, or watercress, some good bread, and a full bodied red wine.

CHURCH STREET COQ AU VIN

• 3 Small frying chickens, quartered backbones, wing tips removed
• 1TBLS minced garlic
• 1 cup chopped onion
• 1/2 cup finely chopped bacon
• 1/4 cup vegetable oil
• salt and pepper
• 1/2 bottle red wine
• 4 cups good chicken broth
• 3 carrots cut into 3 and 1/2 inch strips
• 1 cup peeled pearl onions
• 12 small potatoes, peeled

Salt and pepper the chicken pieces and brown in the hot oil (removing pieces as they brown and adding more).

After chicken is browned, pour off oil and return pan to burner. Add the bacon, garlic and chopped onions, and saute until the bacon begins to brown.

Add the red wine and simmer 10 minutes.

Add the chicken broth and the chicken pieces and bring back to a simmer. Place the pan in a 350 degree oven and braise for 1/2 hour. Add vegetables and continue to braise for 45 minutes more. Remove the pan from the oven, and take the chicken pieces and vegetables out of the liquid.

Skim any fat from the surface and bring to a boil. I like to slightly thicken the sauce with approximately 1 tablespoon flour mixed with 1 tablespoon softened butter...whisk this into the sauce and let simmer for 5 minutes.

Salt and pepper to taste. Return the chicken pieces and vegetables to the sauce and stir to blen. Serve now...or...even better...let it rest for several hours.