Seared chicken thighs and peas are simmered in a flavorful base of pancetta, garlic, and vermouth, before being topped with Gruyere cheese and baked until golden-brown for a speedy take on a French classic.
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Beef Bourguignon Potpie
I can’t contemplate a winter without Beef Bourguingnon. It’s the ultimate winter food. It’s the ultimate comfort food. It’s basically beef stew, a French one at that, but it’s so much more. It has a deep richness, a robustness, and this fabulous way of tasting homey and rustic all the while being polished and elegant.… Continue reading Beef Bourguignon Potpie
Beef Bourguignon Potpie
This comforting French classic stew only gets better when it’s topped with a flaky, buttery, thyme-scented crust for the ultimate comforting winter dinner.
Lazy Coq Au Vin
This lazy version of the French classic still takes a long time to cook, though inactive on your part, but preparing it couldn’t be easier; you can do it with one hand tied behind your back (or to a second bottle of Côtes du Rhône)!
Lazy Coq au Vin
This lazy version of the French classic still takes a long time to cook, though inactive on your part, but preparing it couldn’t be easier; you can do it with one hand tied behind your back (or to a second bottle of Côtes du Rhône)!