We could not go past one of the most iconic French dishes, Coq au Vin (chicken in wine, most commonly red). Julia Child’s recipe was nice to work with—besides reducing the quantity of wine to stay within the capacity of the mixing bowl, I stayed very close to her original. I particularly like the emulsification of the sauce with beurre manié (butter and flour blended together to a smooth paste before blending the hot sauce), which is something I haven’t done in the past and results in a thicker, richer gravy. You could omit this (steps 5 and 6) if you prefer a lighter, thinner sauce with your casserole. If not served immediately, film the top of the sauce with stock or dot with small pieces of butter. In the words of Julia Child, “it can now wait indefinitely”. If so, we would add to this recommendation that it be covered with cling film and refrigerated for three to four days maximum.