Oven-Baked Chicken in Red Wine
Tuesday, October 1, 2013 at 4:00AM 
By Ben Mims
For Cooking Newbie, a blog for beginner cooks
As with many meals I make on a weeknight, the genesis of the idea sparks when I have too much of something hanging around my kitchen. This time, it was red wine.
I’m a devout beer drinker and drink nothing else, except for the occasional cocktail at a restaurant or rare glass of white wine; never red. So when I was gifted with a good bottle of red wine that I knew I could never finish before it went bad, I decided to cook with it. And what did I make? Coq au Vin.
I know you may be saying, “how obvious,” and it is; but that’s where the similarities stop. I love taking inspiration from an obvious choice, like the traditional chicken braised in red wine, but changing it to my own tastes. And most importantly, make it easier to cook.