Coq au vin is a classic French dish of chicken slowly braised with wine, lardons of bacon, mushrooms, onion, and sometimes ...

Beyond her already extensive and impressive list of amazing recipes, Julia Child has a cooking tip or recommendation for nearly every meal. The simplest dishes could be upgraded according to Julia ...

1. Preheat the oven to 180°C. 2. Heat 2 tablespoons of the duck fat or butter in a large frying pan over high heat and, when ...

Get fancy with 'Coq Au Vin', a classic French delicacy! Braise the chicken with red wine, mushrooms, garlic and bacon lardons before throwing in some fresh parsley.

Cook for a minute, then add the wine and bring to the boil for two minutes. Add the stock, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables.

Coq au vin ("cock in wine’') is traditionally slow-cooked, turning an old tough rooster that’s been marinated in red wine into a tender stew. It’s pretty rare to find rooster, so I’ve ...

Red wine is the base for coq au vin ($34), which is heartier than one made with white wine, slowly braised with bacon lardons, mushrooms and pearl onions that suffuse the bird. It’s also a very ...