Coq au vin blanc is a classic French chicken stew made with pearl onions, mushrooms, and bacon in a rich and creamy white wine-butter sauce.

Chicken cuts: As breasts tend to dry out, I prefer to use drumsticks and thighs ... stew after 7 minutes and add them at the end to warm up. The spices: Thyme, nutmeg and laurel are often used in ...

Spoon the harissa into a jar and store in the fridge until ready to use. For the stew, slash the chicken thighs several times then place into a bowl with three tablespoons of the harissa paste and ...