Cooking Class: Braising

This slow-cooking method delivers rich taste and tender meats.

Slide Show: International Braising Recipes

This simple cooking method suits a number of classic international dishes.

Becky Luigart-Stayner, Bruce Weinstein and Mark Scarbrough

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Coq au Vin

Although traditionally made with an older bird, this French braise is great with supermarket chicken. You can purchase a whole chicken and cut it up (or have the butcher do so), or start with bone-in parts. Meat on the bone offers more flavor than boneless meat and holds up best in braises. An American pinot noir or French burgundy are tasty choices for this dish. You can serve in a bowl over mashed potatoes to soak up the sauce.