Recipes, Chicken Recipes

Coq au vin

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A classic French stew perfect for a dinner party. Coq au vin is a quick and easy chicken recipe that sees thighs and drumsticks braised in a luscious, glossy red wine sauce. Wonderfully rustic yet still elegant, this winter dish also includes shallots, chestnut mushrooms, smoked pancetta or bacon, and thyme for a delicious, comforting meal.

Serve with a pile of buttery mash for decadence.

Coq-Au-Vin

Serves 2-4

Ingredients

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Directions

  1. Cut chicken legs into thighs and drumsticks
  2. Marinade the chicken legs and thighs overnight in red wine.
  3. The next day pat them dry and dust with flour, fry them in a little olive oil until golden brown. Transfer to a deep ovenproof dish.
  4. Cook the carrots, celery, onions, and garlic in the same pan, add to the dish and cover all with the red wine and any bacon trimmings or chicken skin.
  5. Reduce the red wine by half and pour it back over the chicken.
  6. Cover with chicken stock, add hard herbs then cook in a medium oven at approx 170°C for about 45-minutes.
  7. Allow to cool in the cooking juices. Pass the cooking liquor through a fine sieve and reduce to a light sauce consistency. Fry the mushrooms, smoked bacon lardons, and shallots, then pour back over the chicken.
  8. Return to the oven to heat up.

Dave Gingell is co-founder of North London favourites Primeur, Western's Laundry, Jolene and Big Jo as well as Fitzroy in Cornwall. Here the food is honest, provenance is celebrated, and the ingredients nourish the planet as well as your soul. With a focus on simplicity, seasonality and sustainability, Dave has fostered a supply chain that embodies regenerative agriculture, and supports his mission to bring positive change to the food system. Healthy soil is the cornerstone, so all of Dave’s beads and pastries use regeneratively farmed grains and his suppliers work actively to replenish the soil. Positive change comes by encouraging customers to enjoy the food fully; so whether it’s growing vegetables in the garden with his kids, or delivering banging pizzas to trendy London neighbourhoods, Dave is always championing sustainability and regenerative farming. Educating his customers without preaching is a fine line to walk, but Dave believes their repeat custom is a sign they’re onboard with the mission.