Poulet au Vin

Thanks to Julia Child, Coq au Vin has become the standard with which the culinary worth of a host(ess) is measured in North America.  If it were called just chicken stew, then many a host(ess) would not have been so proud when presenting it to the table.  And if you don't call it coq au vin, you don't have to cook it in a such tedious way Ms. Child delineated in her books and shows.  I have a little red wine left so I just sautéed a couple skinless chicken legs add some onion, carrot and celery. A little tomato paste flour and herbs are next.  Wine and stock are next, season with salt and pepper, then cook slowly with the potato pieces for half and hour.  Et voilà, a all-in-one dinner is done.