Classic Coq au Vin A Rustic French Masterpiece by Chef Jean-Pierre Step into the heart of traditional French cuisine with Coq au Vin, Chef Jean-Pierre’s masterful take on this time-honored dish.

Season chicken thighs with salt and pepper and marinate ... To serve: spread a generous amount of parsnip mash on each plate. Spoon over the coq au vin and garnish with chopped Italian parsley.

Ready in a flash but bursting with bold, buttery flavour, John's speedy crispy chicken with garlic butter is your new weeknight hero. Think crispy golden Chicken oozing with garlicky butter ...

The work even includes early versions of coq au vin (though with fish rather than chicken), foie gras (using fig-fattened pig liver), casseroles, pumpkin pie, scrambled eggs (with fish rather than ...

A chicken shop owner has been left fuming after Transport for New South Wales installed a toilet facility for bus drivers near his business. Frank owns Albasha Charcoal Chicken in Syndey’s Mount ...

This dish is delicious as part of a banquet, or served with steamed rice and greens. For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over ...

Add the chicken and fry, skin side down, until golden brown. Turn the chicken and add the onion, garlic and capsicum around the chicken pieces. Scatter with the anchovies (if using) and pour over ...

The result? He’s mastered weeknight dinners that are both speedy and delicious. Take his quick chicken noodles, which uses a fast braising method that delivers maximum flavour output with minimal ...

The book is split into sections spotlighting salads, mince and comfort foods, among others, with recipes you’ll very much want to cook (and eat), including a masala chicken and potato pie that’ll feed ...

Pancetta-wrapped chicken and roasted, buttery Brussels sprouts. What else could you want? This winter-ready tray bake takes only 15 minutes to prep. The addition of a punchy, umami-rich Caesar-style ...