A few weeks back I went out to the country and got my cook on in a pretty major way. My first goal was to make a hybrid coq au vin/Mexican stew. I didn't really follow a recipe, but I did take the basics of a coq au vin (bacon, chicken, wine, mushrooms and pearl onions) and combine them with various fresh and dried peppers, thyme, garlic, and red pepper. The result was quite pleasing. I would actually add additional peppers next time I make it, but the basic depth of flavor of the stew broth, the tenderness of the chicken, and overall tastiness made this dish a total success in my opinion.