One 4 to 5-pound chicken, cut into 8 pieces
Salt and freshly ground black pepper
All-purpose flour, for dredging
1 stick butter
EVOO, for drizzling
1 cup freshly peeled or defrosted drained pearl onions
3 to 4 cloves garlic, sliced
2 to 3 tablespoons chopped fresh tarragon leaves
2 ribs celery heart with leafy tops, finely chopped
1 baby fennel or 1/4 small bulb, thinly sliced
1 leek, thinly sliced
1 large fresh bay leaf
One 750 milliliter-bottle dry white wine, such as white Burgundy
1 cup creme fraiche
2 to 3 cups chicken stock, if needed
1/4 cup Dijon mustard
Cool and store for a make-ahead meal. Bring to room temperature before reheating over medium heat.
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …