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Coq au Vin (Bone-In Chicken Braised in Red Wine) · dutch oven
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Coq au Vin (Bone-In Chicken Braised in Red Wine) · dutch oven
1:30:00
Pull at internal temp
175°F–185°F (past the 165°F poultry minimum, for tender dark meat)
Doneness cue
Meat has drawn back from the drumstick bone and the sauce is glossy enough to coat a spoon without dripping off in a thin sheet.Total plan: 1:40:00Datasheet
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