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 ...

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, ...

Coq au vin, or as Julia Child described it in her classic "The French Chef" videos "alias chicken fricassee," is an easy one to adapt to the oven, so the busy home cook spends less time at the stove. ...

WHEN I WAS growing up in Southern California on a steady diet of Caesar salads and backyard-grilled steak, French cuisine—let alone regional variations therein—truly was a foreign concept. My first ...

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 4 bone-in, skin-on ...

Coq au vin blanc. Easy and super delicious. A must-try! This recipe is a collaboration with my wonderful friend and Chef, Eliane, who kindly invited me to spend a week with her and share our passion ...

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, ...

Chef Joseph McRae from the Utah Valley University Culinary Arts program joined us with student Julia Lippolis, to show us how to prepare a traditional French dish: Coq au vin. 1. Slice up bacon into ¼ ...

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 ...

The Coq au Vin Tacos at Groveland’s Fork & Love restaurant layer braised chicken and Brussels sprouts slaw atop red wine-pomegranate tortillas. A garnish of pickled porcini mushrooms adds even more ...

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 4 bone-in, skin-on ...