Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish.
Coq au Vin is a Burgundian dish, French comfort food. The original recipe instructed one to use a rooster, rather than a hen. Considered peasant food, the red wine was used to break down the old meat of the rooster rather than for flavor.
This is a recipe for Braised Chicken Thighs, made extra delicious with Porcini Mushrooms and Dried Cherries. Adding potatoes makes this a one-pot comfort food meal that your family will devour. I arrived home from work to find Bob on the couch with the latest edition of Food and Wine Magazine. “Take a look at
Chicken thighs are seared crispy and then simmered in a flavorful stew of chicken broth, onion, ginger, soy sauce, Sriracha and star anise. The end result is “make it again soon” good. Enjoy.