This Coq au Vin recipe brings the flavors of France to your table with tender chicken braised in wine, savory bacon, and aromatic herbs. Serve it with crusty bread or potatoes for a meal that ...

Pour the wine into the skillet, stir in the mustard and bring the mixture to a simmer over medium-low heat. 5. Cover the skillet and simmer until the chicken is almost fully cooked, 15 to 20 ...

Coq au Vin is one of the most beloved French comfort dishes, a slow-cooked poultry stew traditionally made with red wine. But in Champagne, they do things a little differently.

Cook potatoes whole and peeled in well-salted water until tender — don't cook until breaking down. Drain, mash, keep mashing, keep going. Add cream and stir or whisk until smooth. Start stirring ...

Preheat oven to 350°F. If using whole chickens, cut chickens into skin-on, bone-in thighs, breasts, wings, and legs; discard back bone. Pat skin dry using paper towels. Sprinkle chicken all over ...

Add the chicken back into the pot, and cover with the simmered and strained red wine, and two cups chicken stock. Place in a 350°F oven, covered, for 45-60 minutes.

Forest isn’t one to take any shortcuts, so his coq au vin begins with the chicken marinating overnight in red wine (hopefully you saved a glass for yourself) before it begins its final journey ...

Ingredients 2 tbsp olive oil 25g butter 4 sticks celery, finely diced 4 cloves garlic, finely chopped 1 large carrot, finely diced 1/4 cup rindless pancetta, cut into 1cm dice 1.2kg chicken thigh ...

Add mushrooms to skillet with drippings, and cook over medium-high, undisturbed, until browned on 1 side, about 3 minutes; stir and cook 2 more minutes. Add onion, 2 tablespoons broth, and ...