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February 16, 2022

A slightly simplified coq au vin, which relies on a full-bodied wine like a Malbec or Cabernet Sauvignon to infuse the chicken with depth and richness. Alternatively, serve this with crusty bread to mop up the sauce.

2 tbsp olive oil
8 chicken thighs, skin on
150g/6oz streaky bacon, chopped
4 garlic cloves, bashed
200g/ ½ lb button mushrooms
4 carrots, cut into 2cm/ ¾ inch pieces on the diagonal
A few fresh thyme sprigs
300ml/1 ¼ cup full-bodied red wine
200ml/1 cup fresh chicken stock
Sea salt and black pepper

For the pasta:
350g/3/4 pound pappardelle, cooked
75g/5tbsp butter
Juice of 1 lemon
A small handful of parsley, roughly chopped
Sea salt and black pepper

Full recipe on the website! donalskehan.com/recipes/pressure-cooker-coq-au-vin-with-brown-butter-parsley-pasta/