Instructions: Youd think a classic chicken dish with a stylish French name couldnt be done without hours of toil over a hot stove.

Take heart. A streamlined but richly tasty version of "coq au vin"

(pronounced coke oh van) can be ready in about half an hour. You can also prepare it ahead of time, then reheat.

Heres the secret: Cooking the ingredients uncovered, over high heat, allows the liquid to reduce and concentrate its flavors in a fraction of the time required for the traditional long-simmered dish.

The recipe is included in a feature titled "Home Bistro," in the March issue of Cooking Light magazine. The piece extols the bistros comfortable, casual ambience and its matching cooking style.

For a start, Marge Perry writes, you dont need special pots and pans.

"The large stockpot youve had for years will do just fine." And all the dishes emphasize using ingredients simply, with no elaborate time-consuming techniques needed.

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