A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
Aug 13, 2012 by
This easy-peasy, seemingly fancy-schmancy, late-summer dinner is a cinch to make—and to clean up after. You’re very welcome.
- Quick Glance
- 35 M
- 1 H, 10 M