Name: Smoked Paprika and Rosemary 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 smoked paprika; 1/2 tsp chopped rosemary

Smoked Paprika and Rosemary French Coq au Vin with Red Wine Reduction

A smoky and earthy variation with the addition of smoked paprika and rosemary for depth.

42 minutes4 servings

Method

Before adding the wine, stir in the smoked paprika and rosemary 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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