Thomas E. Williams II
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Emerald Coast Living

RECIPE: A cozy red wine-braised chicken for a chilly night

Posted on - Addie Broyles Austin American-Statesman

This spin on coq au vin — a braised chicken dish we undoubtedly associate with fall and winter — comes from Annemarie Ahearn, the chef behind Salt Water Farm, a cooking school in Maine. Her cookbook, “Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea” (Roost Books, $35), includes many of the dishes she teaches and serves at the school.Long ago, […]