Coq au vin is a classic winter dish from the Bourgogne region of France. Use a burgundy, Beaujolais, or any young, full-bodied red wine for this warming braised chicken dish.
Tag: Chicken
Coq au Vin
Club Sandwich
(American chicken and bacon sandwich)
It is speculated that the club sandwich was originally made at the Saratoga Club House in Saratoga Springs, New York, the same place that invented potato chips.
Chopped Chicken Livers
(Jewish liver paté spread)
This rich and tasty liver spread is part of traditional Passover, Rosh Hashanah and Hannukah meals for many Ashkenazi Jews. It is also standard fare in Jewish delis.
Chicken Stock
(How to make chicken stock, with variations)
Chicken stock, or chicken broth, is a kitchen basic in many cuisines. Find out how to make chicken stock for recipes from around the world.
Chicken Pot Pie
(American savory chicken stew in pastry)
Chicken pot pie is a hearty American wintertime dish that uses produce in season during the cold months of fall and winter. This version uses a tasty biscuit topping.
Djej Emshmel
(Moroccan chicken tagine with olives and preserved lemons)
Djej emshmel is a popular Moroccan chicken tagine. The unique flavor of the chicken slow simmered with olives and preserved lemons highlights the best aspects of Moroccan cuisine.
Inyama Yenkukhu
(South African chicken in tomato and onion gravy)
The name of this straightforward yet satisfying South African dish simply means “chicken meat” in the Zulu language.
Buffalo Wings
(American chicken wings in spicy sauce)
Classic bar food, Buffalo wings came to us from Teresa Bellissimo, owner of the Anchor Bar in Buffalo, New York. Chicken wings are deep fried and tossed with a spicy, vinegary butter and hot pepper sauce.
Jollof Rice
(West African chicken with rice)
Jollof rice probably originated from rice dishes eaten by the Wolof people of Senegal and Gambia, but its popularity has spread to most of West Africa, especially Nigeria and Ghana.
Jocón
(Guatemalan chicken in tomatillo-cilantro sauce)
Jocón or pollo en jocón is a dish popular with the Mayan population of Guatemala. Chicken is simmered in a tasty sauce tinted a beautiful green by tomatillos and cilantro.