In our recipe, coq au vin is pressure-cooked to perfection and the ingredients have been streamlined to include the essentials that make it so delicious—without all of the fuss. First, bone-in, ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

Marinate chicken legs overnight in five cups red wine. Drain chicken legs reserving wine, transfer wine to heavy bottom sauce pot, and reduce by half. Brown chicken legs in Dutch oven in olive oil, or ...

Learn how to make Coq au Vin, a timeless French dish featuring tender chicken braised in red wine with mushrooms, onions, and ...

Season the chicken with salt and pepper and dust all over with 2 tablespoons of the flour. In a large cast-iron casserole, heat the oil. Add the chicken and cook over moderately high heat, turning, ...

Coq au vin, perhaps the best-loved French dish in America, has become so iconic it needs no translation. Menus from Portland, Maine, to Portland, Oregon, print those three little French words with ...

In the introduction to her new slow-cooker cookbook, Martha Stewart reveals that she has only recently learned to appreciate that style of cooking. After months of testing recipes for “Martha ...

She joined the show to demonstrate how to make a classic French assiette.

This is a classic French braise that I learned from my mentor, Daniel Boulud, and one that we always had on the menu at Café Boulud in Manhattan, where I was the chef for seven wonderful years before ...

I'm thinking about cooking coq au vin for dinner with my girlfriend this weekend. The only problem is that she has gerd and onions are one of her trigger foods. So, I think I'm going to try making it ...