Food and travel writer Ann Nah, author of Mastering the Art of French Eating, has published a new cookbook that that blends classic French cuisine with one of today’s most indispensable pieces of kitchen equipment: the electric pressure cooker.
“While this old-fashioned country recipe, Chicken in Red Wine Sauce Coq au vin, traditionally uses an entire chicken—preferably a tough old bird—here I use chicken thighs, which braise beautifully in the pressure cooker. For the braising liquid, I like to use an inexpensive (don’t spend more than $10), medium-bodied red wine like a Beaujolais Villages. Buttered broad noodles are a traditional accompaniment.”
Instantly French! Copyright © 2018 by Ann Mah. Reprinted with permission of St. Martin’s Griffin.