In French we call it a Civet... civet de lapin, civet de canard. The closest Englisg equivalent would be jagged hare. Otherwise it seems that the most appropriate translation in English is "stewed in/with wine".
It is called Coq au vin
It is called sancocho.
Lapskoushttp://www.xs4all.nl/~eeuwen/lapskous.htm
well that depends on what dish u r cooking becuz if u r making a sauce for chicken u hav just fried u would put the wine and watevr onther ingredients u wanted in the same pan
ratatouille?
Dhal
It depends on how the apples are stewed. My German mother stews tart apples with pieces of lemons and serves them as a side dish with most any meal. Sweet stewed apples (cinamon and sugar) has been served as side dish with meats or with desserts. SWHanson
osso bucco
Fricassee
A hearty dish is usually served with a red wine, and the heartier the dish, the heartier should be the wine.
Dhal - usually made with yellow split peas.
Stewed salt fish with dumplings ,spicy plantain and breadfruit