French Provincial
Free recipe
Coq au Vin with Olives and Capers
A french favorite: coq au vin with Olives and Capers, cooked low and slow so every layer of flavor has time to settle.
***** 4.7 · 553 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Olives and Capers: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the coq au vin warm, with plenty of good bread or a simple salad alongside. This makes about 8 servings; leftovers keep well for a day.
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