Name: Coq au Zin
Yield: Makes 6 servings
Ingredients: 1 cup plus 2 tablespoons all purpose flour; 6 slices bacon, chopped; 1 tablespoon olive oil; 12 chicken thighs (with skin and bones), excess fat trimmed; 3/4 cup chopped shallots (about 4); 3 garlic cloves, minced; 1 pound boiling onions, peeled; 12 ounces crimini mushrooms, quartered (about 5 cups); 2 tablespoons chopped fresh marjoram; 1 750-ml bottle red Zinfandel; 2 cups chicken stock or canned low-salt chicken broth; 2 tablespoons (1/4 stick) butter, room temperature; 1/4 cup chopped fresh chives

"While traveling in the Northern California wine country with friends," writes Stephen Carkeet of Merced, California, "we ate dinner at Zin Restaurant & Wine Bar in Healdsburg and had one of the best meals I can remember. Chef Jeff Mall prepared a wonderful chicken dish he called 'coq au Zin.' It was a winner."

A taste — and word — play on the classic French dish coq au vin, this time made with red Zinfandel. At the restaurant, this is served with creamy mashed potatoes.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Rouille

This piquant French sauce comes together in the blender in just five minutes.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Key Lime Pie Thumbprint Cookies

The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.