When making this Braised Chicken with Sweet Onions and Parmigiano from Mario Batali's latest cookbook, Molto Batali, the house filled up with a very familiar and very French aroma. Coq au vin. It's sort of Mario's Italian accented take on coq au vin. More

When taking the stew out of the oven, you'll find that the apricots and onion have melted away almost entirely, leaving the sauce with a slightly sweet, warm richness. The briny olives, carrots, and celery, along with the chunky chicken thighs are just waiting to be scooped over an orange juice steamed couscous flecked with scallions, mint, and cilantro. More