Sear the chicken. Working in batches, sear the chicken in the bacon fat until browned on both sides. Transfer to a plate.

Experience a true French classic with this Coq au Vin—a deeply flavorful chicken dish braised in red wine with mushrooms ...

This Coq Au Vin with White Wine is a twist on a classic recipe from ... Add chicken skin side down (chicken thighs or legs) and cook. Turn them occasionally until all sides have browned, approximately ...

About Coq Au Vin (Chicken Braised in Wine) Recipe: Ask any good cook and he'll tell you that the secret to good French food is butter. And that's exactly what makes Coq Au Vin a rich, creamy and ...

Heat 1 tablespoon oil in a large non-stick frying pan set over a medium-high heat. Season the chicken on all sides with salt and pepper and add to the pan. Cook until deep golden brown ...

Meanwhile, put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat. Fry the floured chicken in the residual bacon fat ...

Sometime during the low-fat health craze of the 1990s, chicken breasts overtook chicken legs as America's go-to poultry. Luckily home cooks are now revisiting chicken legs, which are easy to cook ...

Coq au vin ("cock in wine’') is traditionally slow ... so I’ve given you a much more modern version using chicken that works for the time-poor cook who wants dinner on the table in under ...

like coq au vin, braised short ribs, and, of course, pot roast. Only have a short amount of time, but still want to get ...

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