Coq au vin

When I first started cooking in Soho, the place was absolutely full of bistros, all of them serving this most famous of French provincial dishes. Bistros are no more in the area these days, but there is one place still knocking this dish out: my place in Frith Street. We particularly like it as a lunch dish because it is so quick and easy to serve, and actually benefits from being reheated. The ingredients list specifies chicken thighs: don’t be tempted to substitute breast, as thighs are t