What to Serve with Chicken
A
beautiful new book on produce provides us with seven fresh, colorful sides that will work no matter how you cook your bird.
By Lynn Andriani
Photo: Paulette Phlipot © 2012
4 of 7
A Perfectly Tousled Side for Coq au Vin
If the braised chicken-and-wine dish coq au vin is a sophisticated Frenchman, think of Rule's luxurious, tangled mess of leeks, apples, Gruyère, wine and cream as Brigitte Bardot. Add a baguette and you've got yourself one
magnifique dinner.
Get the recipe: Gruyère-Crusted Leeks and Apples
Published 05/11/2012
