Coq au vin

Name: Coq au vin
Yield: Serves 8
Cuisine: British
Ingredients: 2 bay leaves; 350 g smoked bacon lardons, or piece of unsliced streaky smoked bacon or rashers; 600 g button onions, skins left on; 1 tablespoon caster sugar; 2 celery sticks, finely chopped; olive oil, for frying; 75 cl bottle red wine; black pepper; 300 g small chestnut mushrooms; 2 teaspoons flaked sea salt; 50 g butter; 3 tablespoons plain flour; 125 ml brandy; small pieces of fried bread, or mashed or puréed potato, to serve (optional); 2 tablespoons red wine vinegar; 6 good hard garlic cloves with no green shoots, finely sliced; 2 teaspoons dried thyme; 8 free-range chicken legs (drumstick and thigh)

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Good Table

By Valentine Warner

Published 2013

About

I make this with the thighs and legs of good birds, as I don’t like the idea of tender breasts overcooking in the sauce - a stew with a comparatively long cooking time just isn’t the place for them. This dish would originally have been made with a tougher cockerel, stewed with intense wine, bacon and mushroom flavours to turn it into something deep and inky in flavour, but these birds are hard to come by and the nearest comparison in the UK would be a boiler occasionally found in street mar

Ingredients

Method

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Part of

Birds

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