Braising is a cooking technique we should all master. It's not difficult and the results will make you look like an accomplished chef (not that you aren't...). This simple process has just a few foolproof steps. In fact today's chicken recipe has just 4 easy steps. The end result is rich and flavorful with the added bonus of the fancy-pants name, Coq au Vin. I like the way that rolls of the tongue (and into the belly)!

The concept behind braising is this: the main ingredient is seared, or browned in fat. It is then simmered in liquid on low-heat in a covered pot for a very long time. I like my Staub cast iron for this job because it has these litttle nubblies on the lid that allows the steam to rain back down into the pan in an even fashion. This is unlike the smooth lids of some other brands, which tend to accumulate the droplets then send them sliding down the edges of the pot. That is a very uneven distribution method in my opinion. I carry a Staub Coq au Vin pot in my OpenSky store.

You can choose to braise in the oven or on the top of the stove. Either way you will be proud of the food you bring to the table. This method of cooking  is often used as a way to cook less expensive, tough cuts of meat. 

Now don't tune out. "Less expensive and tough" are not ways to describe the final product of your braising magic. Because braising makes tough, leathery meat– tender. Really! I promise. 

Cooking the meat slow, moist and covered over low heat for a lengthy time breaks down the tough connective tissue in meat. Through time, the moisture and heat build, and the collagen (which is what makes the meat "tough") dissolves into gelatin. The gelatin moves into the sauce and works as a slight thickening agent making the sauce smooth and velvety!

The key to success is time. Because as soon as the meat cooks through, its fibers begin to expel moisture. Therby causing the meat to become dry and less flavorful. If you were to pull the meat out of the pan at this point you would be disappointed with the results. But if you give the meat even more cooking time, these fibers relax and absorb the melted fat as well as the flavorful broth. This is called osmosis. The long and short of this is that everything rehydrates and becomes very tender with an amazing flavor! So come on, you can do this. Try it.

Coq Au Vin serves 4

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• 1 chicken (about 3 1/2 pound) cut into 6 pieces
• 1 bottle red of red burgundy wine
• 1 onion
• 3 sprigs of thyme or 1 1/2 teaspoon of dried
• 1 bay leaf
• 3 clv garlic cloves, peeled and crushed
• 2 T vegetable oil
• 1 T salt, plus more to taste
• 1 1⁄2 t whole black peppercorns
• 6 strips of bacon
• 6 carrots, peeled and cut into 1-inch pieces
• 15 button mushrooms
• 24 pearl onions
• 4 stalks celery, cut into 1-inch pieces
• 1 ds red wine vinegar (optional)
• 1⁄2 c italian parsley, roughly chopped