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French
Slow-Braised Nicoise Salad with Fresh Thyme
Our Nicoise Salad leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Fresh Thyme.
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Bistro Coq au Vin and Pearl Onions
Deeply satisfying Coq au Vin and Pearl Onions, balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb coq au vin
- 1 tsp unsalted butter
- 1/2 cup shallot
- 1 tbsp fresh thyme
- 2 tsp dry white wine
- 1 medium kosher salt
- 1 lb cracked black pepper
- to taste good finishing oil
Method
Step by step
- Pat the coq au vin dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the coq au vin, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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Deeply satisfying Coq au Vin in Red Wine, weeknight-fast but never a compromise.
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Our Cassoulet leans on unsalted butter and patience: rich without ever feeling heavy, then finished with Crusty Bread.
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Bistro Coq au Vin with Gruyere
Our Coq au Vin leans on unsalted butter and patience: deeply savory and worth the wait, then finished with Gruyere.