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.
Photo: Paulette Phlipot © 2012
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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
Get the recipe: Gruyère-Crusted Leeks and Apples