Name: Modern Coq au Vin with Glazed Carrots
Total time: 60 min
Yield: 4 servings
Cuisine: Coq au Vin
Ingredients: 1 whole chicken, cut into pieces; 2 cups red wine; 1 onion, chopped; 2 carrots, sliced; 1 head of garlic, minced; 200g mushrooms, sliced; 200g Brussels sprouts, halved; 2 tbsp olive oil; 1 tbsp flour; 1 tbsp honey; Salt and pepper to taste

Modern Coq au Vin with Glazed Carrots

A refined version of the classic French dish with glazed carrots and Brussels sprouts.

60 minutes4 servings

Method

Heat olive oil in a large pot over medium heat.
Season chicken with salt and pepper, then dredge in flour.
Brown the chicken in the pot, then set aside.
In the same pot, sauté onion, garlic, and carrots until softened.
Add mushrooms and Brussels sprouts, cooking for 5 minutes.
Pour in red wine, bring to a boil, then reduce heat and simmer for 20 minutes.
Add honey to the pot and stir to coat the vegetables.
Return chicken to the pot, cover, and simmer for 30 minutes.
Serve warm with crusty bread.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.