COOK THE ISSUE #97

Wine-braised chicken

By Pielove, member

January 17th, 2009

This braised chicken was outstanding. I substituted bacon for the pancetta, leeks for the shallots, and sauvingnon blanc for the riesling. I also added chickpeas to extend it a bit. The broth was great spooned over mashed potatoes, and it made great leftovers. As you can see from the photo, my four-year-old really went for it (with tongs)!

posted in: Gallery, Cook the Issue 97

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COOK THE ISSUE - FEBRUARY/MARCH 2009

Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.

Wine-braised chicken

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