French food has a reputation for being rich and complex and it often is - but in restaurants. The average home cook isn't making elaborate dinners of 25-hour sous vide Wagyu beef cheeks with black truffle demi glace. They are cooking relatively simple and inexpensive dishes with ingredients that can be picked up at the supermarket.
Although easy, this first recipe takes some time to cook so would probably be best for a weekend meal. The second is suitable for a quick post-work dinner.
Poulet au vin (pictured)
Anyone who followed the third season of US television show Top Chef will know the danger of calling this coq au vin - the contestant who did was reprimanded because she used chicken rather than rooster, as indicated by the dish's name. Traditionally, coq au vin was devised as a way to tenderise an old rooster, but this recipe uses juicy chicken legs.
This recipe is from food stylist Vivian Herijanto.
6 whole chicken legs (thigh and drumstick), each cut into two pieces
1 onion, cut into 1cm dice
