Or follow him on
Coq au Vin is a traditional French dish usually made with rooster or chicken in a red wine sauce. In his version, Dale Moss is making a coq au vin with a dry white wine, mushrooms, and greens. This dish is rustic, and comforting, yet very simple to make.
Ingredients
- 2 chicken thighs
- 1 onion, sliced
- 5 garlic cloves, minced
- 8 oz white mushroom, roughly chopped
- 8 oz cremini mushroom, roughly chopped
- 2 cups Tuscan kale, chopped
- 1/2 stick (56g) butter
- 2 cups white wine
- 2 tbsp olive oil
- 2 rosemary twigs
- 4 thyme twigs
- salt
- pepper
Method
Sauce
- In a saucepan on medium heat, add 1 tbsp of olive oil. Stir in half of the onion.
- Once caramelized, add the wine. Cook for 8 to 10 minutes.
Coq au Vin
- In a pan on medium-high heat, drizzle 1 tbsp of olive oil.
- When hot, add the chicken, salt, and pepper. Sear the chicken on one side. Once cooked, reserve.
- Add half of the sliced onions and garlic to the pan with the chicken fat.
- Once caramelized, add the mushrooms. Stir in the rosemary and thyme. Cook for 2 minutes.
- Create a nest in the mushroom preparation. Add the chicken on the uncooked side. Add the kale.
- Deglaze the pan by adding the reduction (wine sauce).
- Cook down the chicken and mushroom for 5 minutes.
- Add the butter—Cook for 5 more minutes.
- Serve.
other recipes you might like…
