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194. French Coq Au Vin!



Hard seared chicken, beautifully seasoned with herbs and spices, then slowly braised.

Ingredients
    Directions
    1. Heat a large pot on medium high heat and pour in lots of burgandy wine and some water. Bring to a boil then turn your heat down to a simmer. 
    2. Heat a pan on medium high heat and add some pork fat. Season your chicken with salt, pepper, and chili powder. Sear your chicken on both sides for about 5 minutes.
    3. Place your chicken in your pot of simmering wine, toss in some thyme sprigs, cover and simmer for about 40 minutes, enjoy!

    Photograph by Ryan Merkley "Coq au vin" Licensed under CC BY 2.0





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