Coq Au Vin
For many years, Lydie Marshall prepared Coq au Vin for her husband's birthday using year-old roosters. The birds were tough and took hours to cook, but she loved the sauce they made. Then the farmer she bought from started giving his birds hormones, and his rooster became just another chicken. Lydie had to come up with an alternative. Now she makes an intense cooking liquid with enriched chicken stock and wine that's boiled down to concentrate the flavor.
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