I quite like coq au vin myself. I'm never too sure whether it's as authentically rustic French as is claimed, but it tastes great nonetheless oven-cooked with a bunch of finely chopped garlic, onions and bacon and a few fresh herbs of your fancy along with most of a bottle of wine (doesn't really matter if it's red or white: though I generally prefer red). Tasty cooking for the idle!
I'm not sure about using a soul-forged chicken or any other sort of possessed poultry in the recipe, though.
