This Classic French stew has always been a favorite of my family and friends. I have also created a way to do a vegetarian version of this beautiful dish. This recipe is all about the traditional slowly braised chicken in red wine and a little brandy. (The photo above is from Melissa Clarks recipe posted in the NYT.) She is one of my go-to all-time favorite chefs! I did use her recipe for this dish which I cooked exactly as written and have frozen to bring to the Adirondacks for Christmas dinner. Will serve with mashed potatoes.
Photos from our lovely Christmas in the Adirondacks coming after the holiday!

Bon Appétit