Coq au vin

Coq au vin

By
From
James Martin's French Adventure
Serves
4-6
Photographer
Peter Cassidy

This is a true French classic, and one that Keith Floyd loved so much it simply had to be in the book.

Ingredients

Quantity Ingredient
1 x 1.25-1.5kg chicken
12 garlic cloves, peeled
750ml white wine
12 baby onions, peeled but left whole
2 sprigs thyme
500ml chicken stock
200g bacon lardons
50g butter
300g wild mushrooms
100ml double cream
sea salt
freshly ground black pepper

Method

  1. Place the chicken in a large dish with the garlic and wine, cover with cling film and place in the fridge overnight.
  2. Next day, remove the chicken from the fridge and transfer, along with its marinade, to a large sauté pan or flameproof casserole. Add the onions, thyme and stock and bring to the boil, then turn down to a simmer, cover and cook gently for 2 hours.
  3. Remove the chicken and keep in a warm place. Turn up the heat and reduce the cooking liquid to around a quarter of its original volume.
  4. In a large frying pan, melt the butter over medium heat and fry the lardons and mushrooms until crispy, then add to the sauce, together with the cream. Return the chicken to the pan and gently warm through before serving.
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