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Joyce Molyneux came on to Woman's Hour to show Jane how to cook the perfect classic of French cuisine - Coq au Vin - with a recipe from her book with Gerard Baker 'Born to Cook - Angel Food'.

Classic Coq au vin

Coq au vin is a classic French braise that is a real treat - make sure you source the best chicken you can afford to get the best flavour and texture. Joyce's recipe is from her book with Gerard Baker 'Born to Cook - Angel Food'.

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Tips and techniques

1. This is a perfect dish to prepare the day before
2. It is also really good reheated again the day after
3. Use the very best chicken that you can afford
4. Use shallots, or otherwise pickling onions will do equally well. If you don't have either you can use an onion.

Recipe

• 1.8kg free range chicken, skinned and jointed
• 12 button mushrooms, wiped
• 12 small pickling onions or shallots, peeled
• 1 bottle Burgundy
• 2 tbsp brandy
• 115g dry-cured streaky bacon in strips
• 75g unsalted butter
• 25g plain flour
• 1 bay leaf
• 1 large sprig thyme
• 2 cloves garlic, peeled and finely chopped
• Salt and pepper

Preparation method

Heat half the butter in a large frying pan over a medium to high heat.

Add the onions and bacon and cook, stirring for five to six minutes until they are well browned. Remove the onions and bacon to a bowl and add the remaining butter to the pan.

Toss the chicken pieces in the flour on a plate and add to the pan. Let the pieces cook and brown, turning them so that they are all coloured well. Add the brandy, remove from the heat and set the fumes alight with a match, being careful to avoid any overhanging curtains or blinds.

When the flames die down, return the pan to the heat and boil to reduce the juices. Remove the chicken pieces to a warm plate, add the remaining flour to the pan and stir to amalgamate until there is no flour visible.

Add the red wine and bring to a boil. Add the bay, thyme and garlic, and the onion and bacon mixture. Add the chicken and lightly season to taste.

Cover the pan and simmer on a very low heat for 20 minutes.

Add the button mushrooms and cook for a further five minutes.

Taste, check for seasoning and remove from the heat. Insert a knife into the thickest part of the chicken and look at the juices. If they are clear, the dish is cooked. If they are pink, return the pan to a low heat and continue to simmer the mixture for ten minutes, then retest. The chicken should then be cooked.

Transfer to a warmed serving dish and serve with boiled potatoes and a green salad or steamed, buttered carrots.

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