Recipes

Eric Ripert's Coconut Coq au Vin

BY Justine Sterling | POSTED JANUARY 4, 2012 AT 9:44PM EST

F&W’s month of Iconversations continued today with a live chat on our Facebook wall with chef Eric Ripert. Best known for his extraordinary seafood at Le Bernardin in New York City, the French chef’s globetrotting show on PBS, Avec Eric, has shown that his talent stretches far beyond fish. In his exotic take on a traditional Burgundian coq au vin, Ripert uses coconut milk to add richness to the cozy winter stew.

Eric Ripert's Coconut Coq au Vin

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