My mother made this type of stew from the carcass of a raw chicken and its gizzards; I use pancetta instead of gizzards for additional flavor and chicken legs, which stay moist during the cooking.

For master chef Jacques Pépin—who celebrates his 80th birthday later this year—the classic French stew Chicken Jardinière recalls fond memories of his mother's home cooking. "It's a dish I've loved ...

Host Bridget Lancaster makes One-Pot Chicken Jardinière. Senate Republicans face a surprise new Fed dilemma Drew Barrymore wants to remake cult-classic film with Adam Sandler and Jennifer Aniston ...

This week, we’re spotlighting recipes from Jacques Pépin Heart and Soul in the Kitchen (Houghton Mifflin Harcourt), a collection of fuss-free recipes straight from Pepin’s kitchen. Try making the ...