The worst thing about having a broken arm is that I’ve been virtually banished from the kitchen. It’s amazing how many tasks require two hands! And, as much as I’ve tried to stay positive, that change in my daily routine has been making me cranky.

Last week, though, while watching an old episode of The French Chef on Amazon’s Instant Video, the one where she walks us through cooking coq au vin, I couldn’t resist the pull on the pots and pans. I had a friend go with me to the supermarket to pick up the ingredients and set out to recreate that saucy braised dish that’s perfect for the chilly nights of autumn.

As soon as I had sauteed the chicken and added the wine, I turned the burner down and headed upstairs for a minute, up to the only keyboard I could comfortably type on. At least, I thought I had turned the burner down. And I only meant to be upstairs for a few minutes. Then I smelled something smoky. And not the good kind of smoke, either.

Yes, as if I needed any further proof that I really wasn’t myself, I had burned the chicken! Drat! The only good news was that my Calphalon nonstick saute pan wasn’t a nightmare to clean. And, as soon as I wiped out that last bit of char, I started all over again, this time staying on task, in the kitchen. I think that’s where a lot of aspiring cooks go wrong. They get distracted and then they get discouraged.

But soon, the second batch was simmering away, filling the house with the fragrance of red wine, garlic and onions. The dish is finished with a roux, a mix of butter and flour that makes old-fashioned pan gravy seem downright rustic. As I was working the flour into the slightly softened butter, my left arm ached a little bit. Preparing this meal had been a bit of an ordeal. Nothing was easy.

Still, as the sauce began to thicken and after I took a taste before adjusting for seasonings — needed a little salt — I took great pleasure in seeing meal take shape. It took me back to those early days in the kitchen with my grandmother, watching her magically get the meatloaf and the side dishes on the table all at the same time, all tasting great. That’s quite an accomplishment. That’s how I felt after spending the afternoon cooking one-handed.

My coq au vin got a four-star review from my husband, but I think that had something to do with the fact that he’s been making do with frozen pizza and burritos for dinner. It wasn’t my best effort, but it sure tasted fine.

— Leslie Kelly