I have a HUGE laundry list of things I want to cook and bake. Seriously, newspaper clippings alone comprise two folders’ worth of food to make and boy, we haven’t even touched all my cookbooks (both owned and borrowed) yet. When I ran across an easy version of that French classic coq au vin, I thought: “Why the hell not? Unless I decide to have a super-fancy dinner party, the real deal is just going to sit in that Julia Child cookbook.”

I warn you; while this dish is easy to whip together, it is not attractive. Maybe if you put some parsley sprigs on it or something, but really, it isn’t going to charm you with its looks.

Maybe one day I’ll get around to the hours-long joy of the original. But until then, I can satisfy myself with a fairly good imitation.

Poor Man’s Coq Au Vin

4 thin-sliced boneless, skinless chicken breasts

1/2 cup reduced-sodium chicken broth

1/2 cup red wine, or to taste

3 tbl. capers

1 tbl. chopped fresh sage

Sprinkle chicken with salt and pepper. In a lightly oiled large skillet over medium-high heat, brown chicken on both sides. Remove chicken and wipe out excess oil. Add chicken broth and 1/2 cup wine to pan and bring to a boil. Reduce heat to a low simmer and return chicken to pan, turning often until cooked through.

Remove chicken, taste and add additional wine, if desired, and season with salt and pepper. Increase heat, add capers and sage and cook until sauce thickens. Spoon sauce over chicken and serve.