THE BURGUNDY RED-SWELL

(Our Play on Coq au Vin - Quick Edit)

THE BURGUNDY RED-SWELL

Ingredients: 4 Chicken thighs (bone-in), 100g Bacon lardons, 2 Red onions (petals), 200g Mushrooms, 2 cloves Garlic, 1 tsp Dried Thyme, 1 tsp Black pepper, 2 Bay leaves, 400ml Red wine (Burgundy style), 200ml Chicken stock...

Ingredients

  • 4 Chicken thighs (bone-in)
  • 100g Bacon lardons
  • 2 Red onions (petals)
  • 200g Mushrooms
  • 2 cloves Garlic
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 2 Bay leaves
  • 400ml Red wine (Burgundy style)
  • 200ml Chicken stock

Cooking Method

  1. The Scorch Fry bacon until crispy; remove. Sear chicken in the fat until the skin is mahogany and charred; remove.
  2. The Architect Sauté onions, mushrooms, and garlic in the same pan until soft.
  3. The Bloom Add thyme and pepper with a 40ml splash of wine; the steam will release the woody herb scent.
  4. The Swell Add remaining wine and stock; return chicken and bacon. Simmer covered for 25 minutes until the liquid reduces to a dark purple silk.
  5. The Final Flourish Top with raw fresh parsley and a hit of fresh black pepper.

Cuisine: French

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