Name: Coq Au Vin
Prep time: 15 min
Cook time: 3 h 5 min
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 10 oz cremini mushrooms; 1 small onion, diced; 2 carrots, chopped; 2 cloves garlic, minced; 2 tbsp olive oil; 1 ½ lbs chicken thighs; 2 tbsp flour; 1 cup red wine, burgundy or another dry red; 1 tsp of fresh or dried thyme; 1 cup farro; 1 tsp kosher salt; pepper to taste

1

In a large bowl, toss 10 oz mushrooms, 1 diced onion, 2 chopped carrots, and 2 garlic cloves with 2 tbsp olive oil. Divide between two Suvie pans. Place pans in Suvie and broil for 10-15 minutes or until the mushrooms release their liquid.

2

During the broil, pat the chicken thighs dry and season liberally with 1 tsp kosher salt and pepper.

3

When the broil is complete, sprinkle 2 tbsp flour over the mushroom mix and stir to incorporate. Divide 1 cup red wine and 1 tsp thyme between the two pans and mix. Nestle the chicken thighs into the pans. Load pans into Suvie, input settings and cook now or schedule. Bottom Zone: Slow Cook on High, 2 hours.

4

Place 1 cup Farro in the Suvie starch strainer set within the Suvie pasta pot (green handles) and place inside the Suvie Starch Cooker, ensuring pot is centered. Input settings and cook now. Grains, Farro, 1 cup.

5

After slow cooking, broil the chicken in the pans for 10-12 minutes, rotating pans halfway through the broil. After the broil, remove chicken from Suvie. Serve chicken thighs, mushrooms, carrots and onions over farro.

Coq Au Vin

Ingredients

12 Ingredients

Instructions

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