Name: Coq au Vin with Sear-And-Steep Technique
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 whole chicken, cut into pieces; 2 cups red wine; 1 cup chicken broth; 1 onion, chopped; 2 cloves garlic, minced; 8 oz bacon, diced; 8 oz mushrooms, sliced; 2 tbsp olive oil; Salt and pepper to taste; 2 tbsp butter; 1 tbsp flour; 1 cup heavy cream; Fresh thyme and parsley for garnish

A French dish where chicken is seared first then slowly cooked in red wine with mushrooms, onions, and bacon, using a sear-and-steep method for enhanced flavor and texture.

Method

Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear chicken pieces on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.
In the same skillet, add 1 tablespoon of olive oil and sauté bacon until crispy, about 5 minutes.
Add onions and garlic, sauté until softened, about 3 minutes.
Return chicken to the skillet, pour in red wine and broth, bring to a simmer, then reduce heat and cover.
Cook for 25 minutes, then add mushrooms and cook 10 more minutes.
In a separate saucepan, melt butter, add flour, and cook for 2 minutes. Stir in heavy cream and herbs, then simmer until thickened.
Serve the chicken with the sauce and garnish with fresh herbs.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.