Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands. In ...

A fragrant concoction of chicken, red wine and vegetables braising in the oven is just what the winter ordered. This recipe is inspired by coq au vin, a traditional country French dish. The origin of ...

Coq au vin is one of those dishes that reveals as much about a cook’s philosophy as it does about technique. A cornerstone of classic French cooking, it was a dish we were formally evaluated on when I ...

Add Yahoo as a preferred source to see more of our stories on Google. In our recipe, coq au vin is pressure-cooked to perfection and the ingredients have been streamlined to include the essentials ...

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1. In a medium saucepan, bring the onion, carrot, celery, 1 clove garlic (peeled), peppercorns and wine to a boil and simmer 5 minutes, and then cool the marinade completely. 2. Rub each piece of ...

This classic French dish requires a little prep work, but once that’s done you can set it and forget it, unlike traditional coq au vin recipes. 4 bone-in, skin-on chicken thighs Instructions: Arrange ...

When a TV producer told celebrity host Ina Garten that coq au vin (chicken in wine) is ''just beef bourguignon with chicken,'' she adapted an old beef recipe to make this version. She first tasted the ...

Heat 1 tablespoon of the oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the bacon and cook until the fat has rendered and the bacon is crispy, 5 to 8 minutes. Using a slotted spoon, ...

In 12-inch nonstick skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; set aside. Meanwhile, in 5- to 6-quart slow cooker, combine ...

It’s far greater than the sum of its parts thanks to the long, slow cook and the perfect marriage of flavours and ingredients ...