A fragrant concoction of chicken, red wine and vegetables braising in the oven is just what the cool weather ordered.
This recipe is inspired by coq au vin, a traditional country French dish. The origin of coq au vin (which translates to “rooster cooked in wine”) is steeped in frugality, embracing a slow cook to tenderize an old rooster or retired hen. The resulting fragrant stew was (and is) deliciously heady in aromatics and wine and a comforting salve in the cold weather season.
