Coq Au Vin Recipe

Indulge in the classic French flavours of Coq au Vin made with a tender, free range chicken - the perfect comfort food for a cosy night in. The dish is a perfect way to enjoy the rich, warming flavours of red wine, onions, rosemary, and pancetta, all simmered together to create a sumptuous sauce.

Coq Au Vin Recipe By James Strawbridge

Serves 4

Ingredients

For the chicken:

• 1 whole free-range
• chicken
• 1 bottle of red wine
• 50g butter
• 1 tbsp plain flour
• 1 bulb of garlic
• 6 shallots, peeled and halved
• 4 bay leaves
• 4 sprigs of rosemary
• 500ml chicken stock
• 150g diced pancetta
• 1 tbsp porcini paste
• 1 tbsp capers
• 1 tbsp Dijon Mustard
• 8 -12 silverskin onion

For the potatoes:

• 4 large jacket potatoes
• 75 butter, diced
• 150ml milk
• 4 tbsp vegetable oil
• Sea salt

Method

1. Preheat your oven to 180˚C. In a large casserole pan sauté your shallots, garlic, pancetta and capers with butter, mustard, herbs and silverskin onions. Caramelise and cook for 5-10 mins to develop depth of flavour. Then sprinkle with flour and add your chicken. Try to gently sear the skin of the chicken in the pan. Turn carefully with a large set of tongs.
2. After 4-5 mins add the bottle of red wine to deglaze the pan. Top up your pan with stock and porcini paste and bring back up to the boil on the hob.
3. Cover the hot pot with a lid and transfer to the oven to roast for 30-40 mins.
4. Increase the oven temp to 200˚C and add in a tray of potatoes coated with a little oil and good pinch of salt. Cook for a final 1 hour 10 mins.
5. Remove the chicken from the oven and allow to rest. Mash the cooked fluffy potato into a smooth pomme puree with a generous knob of butter and splash of milk. Season to taste.
6. Fry the jacket potato skins in hot veg oil for 4-5 mins until golden and crispy. Drain off excess oil on kitchen roll and season with salt.
7. Serve the carved chicken and juicy onions with mash, crispy skins and some fresh greens on the side.

Recipe Card

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