Name: Cumin and Coriander French Coq au Vin with Red Wine Reduction
Total time: 42 min
Yield: 4 servings
Cuisine: French provincial
Ingredients: 1.5 lbs chicken thighs; 1 bottle red wine (Burgundy); 1 onion, chopped; 2 cloves garlic, minced; 1 cup sliced mushrooms; 2 tbsp butter; 1 tbsp olive oil; 1/2 tsp thyme; 1/4 tsp black pepper; 1 cup chicken or vegetable stock; 1/4 cup chopped parsley; 1/2 tsp cumin; 1/2 tsp coriander

Cumin and Coriander French Coq au Vin with Red Wine Reduction

A subtle and exotic variation with warm cumin and coriander for a unique flavor profile.

42 minutes4 servings

Method

Before adding the wine, stir in the cumin and coriander into the pot with the onions, garlic, and mushrooms.
In a large pot, heat oil and butter, brown chicken on all sides, about 5 minutes.
Add onion, garlic, mushrooms, thyme, and pepper, cook 5 minutes.
Pour in wine, bring to a boil, then reduce heat and simmer 20 minutes.
Add stock, bring to a simmer, and cook 10 minutes.
Garnish with parsley before serving.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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