Coq au vin
This version of a comforting French classic uses white wine in the sauce and is best served with plenty of crusty bread.
Ingredients
For the coq au vin
- 4 tbsp duck fat or butter
- 2 celery sticks, quartered
- 1 onion, chopped
- 2 carrots, chopped
- 4 garlic cloves, finely grated
- 4 tbsp plain flour
- 1 whole large chicken, jointed into 8 pieces, skin on bone in
- 250g/9oz smoked streaky bacon, cut into 1cm/½in lardons
- 250g/9oz button mushrooms, halved if too large
- 200g/7oz shallots, halved
- 2 tbsp brandy
- 3 bay leaf
- ½ bunch fresh thyme
- 750ml bottle white wine
- 500ml/18fl oz good-quality chicken stock
- 2 tsp cornflour (optional)
- ½ bunch fresh flatleaf parsley, leaves chopped
- ½ tsp table salt
- ½ tsp freshly ground black pepper
For the honeyed carrots
- 500g/1lb 2oz carrots, heritage if possible, halved lengthways
- 1 tsp cumin seeds, toasted
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 50ml/2fl oz extra virgin olive oil
- 20²µ/¾´Ç³ú hazelnuts
- 200g/7oz crème fraîche
- handful fresh chopped mixed soft herbs such as mint, chives, parsley or oregano
- sea salt and freshly ground black pepper
Method
To make the coq au vin, preheat the oven to 180C/160C Fan/Gas 4.
Heat 2 tablespoons of the duck fat or butter in a large frying pan over a high heat and, when hot, add the celery, onion and carrots and cook for 10 minutes, or until softened. Add the garlic and fry for another minute or two. Remove from the pan and set aside in an ovenproof casserole dish.
Combine the flour, salt and pepper in a shallow bowl, then dust the chicken pieces all over with the seasoned flour. Add the remaining 2 tablespoons of duck fat to the frying pan and fry the chicken pieces in batches until golden brown – each batch should take about 10 minutes. Remove from the pan and add to the casserole dish.
Add the bacon, mushrooms and shallots to the pan and fry for 5–7 minutes until well browned, then add to the chicken in the casserole dish.
Deglaze the pan with the brandy then pour this over the ingredients in the casserole dish. Tie the bay leaves and thyme together with string. Place the casserole dish over the heat, then add the wine, bay leaves and thyme and bring back to the boil. Simmer rapidly for about 15 minutes, then add the chicken stock and simmer gently for a further 15 minutes.
Cover with a lid and place in the oven for 40–50 minutes, or until the juices run clear when a chicken thigh is pierced with a knife in the thickest part. Remove the herbs tied with string. If you prefer a thicker sauce, mix the cornflour with a little water and stir into the sauce to thicken. Cook for a further 2 minutes until the sauce has thickened. Stir in the parsley and serve.
Meanwhile, to make the honeyed carrots, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Add the carrot halves to the tray and sprinkle with the cumin seeds, olive oil and honey, and season with salt and pepper.
Roast in the oven for 30 minutes, turning occasionally until tender and golden all over.
To make the dressing, mix the mustard, vinegar and extra virgin olive oil in a small bowl and season with salt and pepper.
Toast the hazelnuts in a dry frying pan for 2–3 minutes, then roughly chop. To serve, spread the crème fraiche over a platter and top with the carrots and their cooking juices. Drizzle over the dressing, then finish with the hazelnuts and any soft herbs you have to hand.