Coq au Vin

Chicken slowly braised in red wine with mushrooms, lardons, and thyme until the sauce is glossy and intense.

Ingredients

• 600g duck legs
• 1 cup brioche
• 2 tbsp minced garlic
• 2 tsp herbes de Provence
• 2 tbsp extra-virgin olive oil
• 200g leeks
• a handful of fresh tarragon, chopped
• Dijon mustard, to taste
• 400ml dry white wine
• 2 tsp fresh thyme
• a generous handful of button mushrooms
• crème fraîche, for serving

Instructions

1. 1

   Pat the duck legs dry, season generously with salt, pepper, and grated nutmeg, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat extra-virgin olive oil in a wide pan or heavy pot over medium-high heat and sear the duck legs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and sliced leeks over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the fresh thyme and ripe tomatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the duck legs to the pan, pour in the dry red wine, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the duck legs is tender and cooked through, roughly 1 hr 30 mins.

7. 7

   Stir in the Dijon mustard, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the tarragon and serve hot alongside baguette.

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