Coq au Vin (Chicken Braised in Red Wine)

A lot of coq au vin recipes have you braise the bird for hours. That's fine when you're doing it the traditional way with a tough old rooster, but it doesn't work well for the tender roasting hens most of us use today. This recipe delivers a rich and deeply flavored braise with red wine, mushrooms, lardons, and onions that tastes like it was in the oven all day, except that it wasn't.

Coq au Vin

A traditional Coq au Vin recipe, with very tender chicken in a rich red wine sauce. Incredibly easy to make, and it's even better the next day!

Coq au Vin inspired by Donnie Brasco — Binging With Babish

You know when you have an internet cooking show where you recreate foods from movies & tv, and you've got that one friend that requests you recreate the same dish every time he comes over to play Smash Bros? Well, Ari, here ya go.

French in a Flash (Classic): Coq au Riesling

This classic dish, Coq au Riesling, is a chicken stew with mostly the same components as Coq au Vin—except the vin in the recipe is not red, but a fresh, mineral-rich Riesling. The dish comes from Alsace, a region influenced by both French and German cuisines. I love this dish because it's lighter than traditional Coq au Vin, but still heavy enough to be considered comfort food.

Sous Vide Chicken Breast

Sous-vide techniques yield chicken with unparalleled levels of juiciness. Finish your chicken on the stovetop or the grill to brown and crisp it up.

Chicken Paillard

Paillard is a French term for “flat”, so chicken paillard is a thin piece of chicken.

Grilled Chicken Niçoise Salad

Entrée-sized, grilled chicken Niçoise is a bounty of crisp, colorful vegetables, all swathed in lively tarragon vinaigrette.

Poulet Rouge With Cabbage, Turnip, and Black Radish From 'Roberta's'

Roberta's chef Carlo Mirarchi cooks this chicken in two steps: he starts it whole in a hot oven before separating the legs from the breast and sticking it all on the grill. This (admittedly laborious) process results in perfectly cooked leg and breast meat, infused with smoke from the grill. Around the chicken are pieces of roasted Japanese turnips, buttery Savoy cabbage drizzled with maple syrup, and thin rounds of spicy black radish.

Grilled Chicken Under a Brick With Lemon, Garlic, and Rosemary

Placing a brick atop a butterflied chicken results in an evenly browned and slightly crisp skin, a great start to an excellent bird. Brush chicken with garlic and rosemary mixture for the perfect marriage of texture and flavor.

Crispy Sous Vide Chicken Thighs With Mustard-Wine Pan Sauce

Sous vide techniques yield chicken with unparalleled levels of juiciness. Finish your chicken on the stovetop to crisp it up.