I’ve made boeuf bourguignon many times in the two years since it was recipes #1-3 for the Recipe Project. I’m making it today, in fact, and am surprised that I never learned to make Coq au Vin, which is more or less exactly the same thing but with an old chicken. I’m on a slow big-freezer cleaning binge at the moment, and so I hauled out a whole local chicken that I had bought from a purveyor other than my usual one. It was a little scrawny, a little leathery when thawed, and so I cooked it up on Christmas day in this preparation which was traditionally reserved for older roosters and hens who had reached the very end of their lives. I used the recipe from Mastering the Art of French Cooking and broke up the chicken myself, which is something that I’ve become almost but not quite competent at. Practice makes perfect.