I’ve always considered Coq Au Vin an unobtainable recipe to follow for my kitchen. I don’t know why I freak out over French cuisine. Perhaps it’s because I appreciate the art to the point, I am intimated by it. But I was watching Leap Year for the umpteenth time last night, where there is a scene the two main characters cook up Coq Au Vin for a B&B they were forced to spend the night, after missing their train to Dublin – if you haven’t seen the film, and need a jolt of silly-funny, then select on any pay-per-view you subscribe to  – Netflix or Amazon Prime and watch it. Anyway, I am finally getting my appetite back and dish recipe is one I am going to to attempt for dinner tonight – with no substitutes – I feel too malnourished for substitution. INGREDIENTS 4 slices thick cut bacon, chopped 1 yellow onion, chopped 4 cloves garlic, minced or grated 2 tablespoons tomato paste 4 carrots, chopped 1 1/2 pounds boneless chicken breasts 2 cups cremini mushrooms, sliced 1 1/2 cups dry red wine, such as Cabernet Sauvignon 1 cup low …