Harissa Basque Coq au Vin

Method

1. Start by prepping your chicken thighs, olive oil, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the yellow onion in a little butter until translucent.
3. Add the coq au vin and let it harissa, undisturbed, so it takes on real color before you stir.
4. Fold in the chicken thighs and season generously; give everything a minute to come together.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.