Poultry · Members
Coq au Vin Braise with brown butter
Coq au Vin Braise with brown butter built on chicken thighs and finished bright.
Prep 30 min · Cook 20 min ·
621 reviews
Method
- Start by prepping your chicken thighs, olive oil, garlic so the cooking goes quickly.
- Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
- Turn the heat up, add the coq au vin, and cook until deeply browned and aromatic.
This is a members' recipe
Unlock the full method, ingredient notes, and every other premium recipe with a membership.
More
From Poultry
Poultry
Gulf Coast Chicken Adobo Roast
Poultry
Piedmont Chicken Tinga Skillet
