Coq au Vin

Name: Coq au Vin
Yield: Serves 6 as a main course
Ingredients: sea salt and black pepper; 75 ml brandy; splash of sherry vinegar; 500 ml chicken stock; 200 g Alsace bacon trimmings, diced; 6 shallots, peeled and roughly chopped; 1 head of garlic, halved horizontally; 500 ml veal stock; 100 g lardons; ½ tsp white peppercorns; 75 ml port; braised baby onions; 1 large carrot, peeled and roughly chopped; 6 chicken legs; wafer-thin slices of toasted white bread (optional); 750 ml bottle of red wine; 1 bay leaf; few thyme sprigs; 1 leek, trimmed and roughly chopped; 3–4 tbsp olive oil; tarragon emulsion, optional

Preparation info

Serves
6
as a main course

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

6 chicken legs
200 g Alsace bacon trimmings, diced
6 shallots, peeled and roughly

Method

Put the chicken legs, bacon and vegetables into a large bowl and pour over the red wine. Cover and leave to marinate in the fridge overnight.

Strain off the wine and reserve it for later use. Set the vegetables and bacon aside. Pat the chicken pieces dry with kitchen paper. Heat the olive oil in large cast-iron casserole. Season the chicken legs with salt and pepper and fry for 2–3 minu