For a modern twist on holiday and winter cooking, we turned to Dana Cree, pastry chef of Blackbird in Chicago. Cree designed two dishes, a savory chicken pie inspired by the French dish coq au vin and for a sweet treat after dinner, beignets accented with seasonal spices and flavors. Yum!

4 and 20 Ravens Pie

½ lb bacon, cut in 1 inch by ¼ inch pieces

2 lbs boneless skinless chicken breasts cut in 1 inch pieces

1 lb boneless skinless chicken thighs cut in 1 inch pieces

1 small yellow onion, diced

5 cloves of garlic, peeled and sliced into thin coins

4 cups chicken stock

1 bottle Ravenswood Zinfandel*

3 carrots, peeled and cut in ¼ inch coins

½ lb button mushrooms, sliced

1 lb pearl onions, peeled**

½  lb baby new potatoes, halved

5 sprigs of thyme

3 sprigs of rosemary

5 stems of parsley

1 tbsp salt***

1 tsp pepper

½ cup unsalted butter

½ cup all-purpose flour