RECIPEBLOGGING: I had the opportunity to spend the day working at home today (rare lately, with all the appointments committee stuff going on) so I cooked something that takes a little time. It’s not much work: you just have to start it earlier. It’s somewhere between roasted chicken and coq au vin.

Ingredients: 3 large baking potatoes; 3 sweet potatoes; two large onions; one fryer hen; assorted spices

Preheat an oven to 350. Start with a nice fryer hen, about 3 lbs. Clean and then mist with olive oil. (If the InstaWife isn’t around to object that it contains fat, also rub with one tablespoon butter, which doesn’t add many calories, but does add a lot of flavor). Sprinkle with salt, pepper, paprika (lots), garlic, and a bit of sage. Place in a large, covered roasting pan.

Now chop the onions into quarters, and add to the roasting pan. Slice the potatoes (both kinds) into inch-thick sections and add to the pan as well. (Some peeled baby carrots are nice, too, but the InstaWife is allergic to carrots, so we skip those). Next, in a measuring cup add two ounces each of worcestershire, teriyaki, soy, and whatever wine you have around (I used the last of a bottle of Reynolds Merlot tonight). Pour over the chicken and vegetables, then cover the pan.

Put in the oven for about two hours and go do whatever you want — you’re done cooking. Two hours later, serve the chicken, which will be wonderfully tender and succulent, on a platter. Remove the vegetables and serve separately in a large serving bowl. Total prep time is about 15 minutes, there’s not much to clean up, and as a nice side effect, the house smells wonderful when your family gets home.