Archive of ‘Braised’ category

Coq Au Vin with Mash

Coq Au Vin means chicken braised in red wine, a staple of the French provincial culinary repertoire. To braise, the chicken is first caramelized on the outside by frying, then cooked slowly with liquid until it is completely tender. By braising, you can add aromatic root vegetables or herbs and spices to the dish, adding […]


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