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Golden Quiche Lorraine with Herbs de Provence
Our Quiche Lorraine leans on unsalted butter and patience: deeply savory and worth the wait, then finished with Herbs de Provence.
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Buttery Coq au Vin with Gruyere
Buttery Coq au Vin with Gruyere -- simple ingredients treated with real care.
Ingredients
What you'll need
- 1 lb coq au vin
- 1 tbsp unsalted butter
- 2 tsp shallot
- 1 medium fresh thyme
- 1 lb dry white wine
- a pinch kosher salt
- 4 oz cracked black pepper
- to taste flaky salt
Method
Step by step
- Pat the coq au vin dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the coq au vin, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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