Braising

Our hearty braising recipes will fill the belly and warm the soul, from meaty short ribs to classic coq au vin.

27 results
Coq au Vin, Classic French Stew Recipe | D'Artagnan

Coq Au Vin

by Ariane Daguin

Traditionally, roosters are used to make coq au vin, the classic French stew. Since roosters are hard to find, we suggest using chicken in this everyd...

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Cat Cora's Lemongrass Coq au Vin Recipe | D'Artagnan

Lemongrass Coq au Vin

by Cat Cora

Fresh, sliced lemongrass, shiitake mushrooms and a whole tablespoon of chopped garlic make this dish lighter and brighter-tasting than the traditional...

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Rabbit Pot de Provence Recipe | D'Artagnan

Rabbit Pot de Provence

by Ariane Daguin

This richly perfumed rabbit stew combines the flavors of southern France--sweet peppers, fennel, tomatoes and black olives in an aromatic anise-flavor...

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