Coq au Vin Skillet with toasted sesame

Method

1. Start by prepping your chicken thighs, olive oil, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the coq au vin and let it tahini, undisturbed, so it takes on real color before you stir.
4. Stir in the yellow onion along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with cracked black pepper right before serving.
6. Serve warm, ideally with something to soak up the sauce.