RECIPE: A cozy red wine-braised chicken for a chilly night

This spin on coq au vin — a braised chicken dish we undoubtedly associate with fall and winter — comes from Annemarie Ahearn, the chef behind Salt Water Farm, a cooking school in Maine. Her cookbook, “Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea” (Roost Books, $35), includes many of the dishes she teaches and serves at the school.Long ago, […]