New Coq au Vin

Ingredients for New Coq au Vin

• 6 chicken thighs with skin and bone

• 2 tablespoons olive oil

• 10 garlic cloves, halved

• 3 celery ribs, cut crosswise into 1-inch pieces

• 240ml dry white wine

• 1 cup water

• 1/4 cup finely chopped flat-leaf parsley

• Olive-oil Mashed Potatoes

How to make New Coq au Vin

Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoons pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.

Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer.

Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.