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Country Cassoulet with Fresh Thyme
Our Cassoulet leans on unsalted butter and patience: rich without ever feeling heavy, then finished with Fresh Thyme.
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Buttery Coq au Vin and Dijon
A Buttery Coq au Vin, deeply savory and worth the wait, and served and Dijon.
Ingredients
What you'll need
- 1 lb coq au vin
- 1/2 cup unsalted butter
- 1 tbsp shallot
- 2 tsp fresh thyme
- 1 medium dry white wine
- 1 lb kosher salt
- a pinch cracked black pepper
- to taste fresh herbs, to finish
Method
Step by step
- Season the coq au vin generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the coq au vin and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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