Here's a straightforward recipe for a succulent farmhouse chicken that's sure to please the whole family. Cooking chicken in a cocotte is a traditional French method. In Southern France, it's quite popular to include numerous garlic cloves, which turn creamy and mild after prolonged, slow cooking. Serve the chicken directly from its cooking pot at the table. When you break open the pastry seal in front of your guests, the enticing aromas of garlic and thyme are released, creating an unforgettable sensory experience for everyone.

Poulet au Vinaigre, or chicken in vinegar, is a classic French preparation that you will find in homes as well as restaurants. At the onset, it sounds kind of overpowering and maybe even unappetizing. Rarely do we think of vinegar as an ingredient other than maybe in a vinaigrette. But when you try this poulet en vinaigre recipe you will realize your error and start thinking about vinegar in a brand new light.

Coq au vin is as synonymous with French culture as hamburgers are with American. It’s a dish I grew up eating quite a bit and still find very satisfying and comforting when I’m longing for my mother and dreaming of France. The sauce is packed with flavor and begs for a starchy vehicle to soak it up. Classically, boiled or mashed potatoes are served with it, but I think spätzle, noodles, or a creamy potato gratin work better.

The Quest: A Simple, Perfectly Roasted Chicken. A humble, seemingly easy dish that unfortunately is as elusive as a unicorn or a five-leaf clover. I mean, how hard should it be to roast the perfect chicken? Let’s analyze what makes it perfect and figure out how to easily do it every single time.