She was promoted to Ecommerce Editor at F&W in the fall of 2020, Ecommerce Editor across several Meredith brands in summer of 2021, and has been Senior Commerce Editor for F&W since January 2022. The Secret to Great Coq au Vin Lose the Coq - Serious Eats. She wrote, edited, and updated hundreds of articles and galleries including product roundups and gift guides, all optimized for SEO and affiliate revenue. Nestle the chicken back in the pan, along with any accumulated juices. Add the chicken stock, artichoke heart and peas. Simmer until the liquid has reduced by half.
Brown chicken on both sides in reserved drippings remove and set aside. Rooster (or chicken in modern renditions) stewed in red wine with vegetables results in a rich flavorful. Not only does coq au vin require a generous slug of red wine (ideally pinot noir from Burgundy), but the combination at the dining table is equally delightful. Discard drippings, reserving 1 tablespoon in pressure cooker. Serious Eats asked a handful of sommeliers. Once beans turn bright green, add the rose wine. Remove with a slotted spoon drain on paper towels. Lots of layers of flavor for something so deceptively simple. Add the garlic and green beans, toss with leeks. After taking a course on front-end web development she became a freelance producer for Food & Wine, building articles, galleries, and photo assets for the website.Īfter a year in an editing and writing role at Shape, Megan returned to Food & Wine for a staff role and became an associate editor in 2018 primarily focused on commerce content. So tasty, and pretty easy to make (for a serious eats recipe). Coq au Vin is a classic French stew where chicken is braised slowly in red wine and brandy, with pearl onions and mushrooms there’s even bacon in it. She reported and wrote for Racked NY about fitness and fashion, for The Hollywood Reporter on red carpet premieres, and for Travel + Leisure on long roundups and city guides. Starting with a role as digital intern at Travel + Leisure, Megan was immediately immersed in all aspects of the digital landscape, from coding in HTML to social media and (of course) writing. Like Beef Bourguignon, the beauty of this dish lies in its simplicity. She has worked at Dotdash Meredith for over 6 years. Coq au Vin is the well-known French chicken stew where pieces of meat are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Previously, Megan worked across several Dotdash Meredith brands editing content for People, Real Simple, Travel + Leisure, Southern Living, Food & Wine, and more. Her work can be found on Food & Wine, Shape, Travel + Leisure, The Hollywood Reporter, and Racked NY.Įxperience Megan has been a Senior Commerce Editor for Food & Wine since February 2022. She joined Dotdash Meredith in 2015 and has over 10 years of experience writing and editing food, entertainment, and lifestyle content. Megan Soll is a Senior Commerce Editor for Food & Wine. Expertise: Food, Drinks, Cooking, Entertaining, Kitchen Products
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