Coq au Vin

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

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

Dinner
Main course

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