French · France
Coq au Vin with Cream and Extended Simmer
A modern take on coq au vin with added herbs and a creamy finish.
75 minutes4 servings
Ingredients
Method
- Brown chicken in a large pot.
- Add bacon and cook until crispy.
- Add onions, garlic, and mushrooms. Cook until softened.
- Stir in tomato paste and thyme.
- Pour in red wine, bring to a boil, then reduce heat.
- Simmer for 45 minutes.
- Stir in heavy cream and simmer for 10 more minutes.
- Season with salt and pepper.
- Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.
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