Spring coq au vin

Spring coq au vin

  1. Trim 1kg chicken legs of excess fat and season well. Heat 1 tablespoon olive oil in a large flameproof casserole dish until hot. Add 180g bacon lardons and cook over a medium heat for 8-10 mins until crisp. Remove from the dish with a slotted spoon and set aside.
  2. Trim, clean and cut 400g leeks into 2cm rounds. And finely chop 4 garlic cloves. Fry these for 2 mins, then stir through 3 tablespoons flour. Cook for 1-2 mins until the flour is absorbed, then increase the heat to medium-high and pour in half a 75cl bottle of dry French wine. Bring to the boil, scraping the base of the dish with a wooden spoon to lift any caramelised pieces.
  3. Add 300ml chicken stock, 100ml whipping cream and 10g fresh thyme tied together with kitchen string. Season and return the chicken to the dish, skin-side up. Bring to the boil, then reduce to a simmer, cover and cook for 15 mins.
  4. Preheat the grill to high. Uncover the dish on the hob and cook for another 10-15 mins until the sauce has thickened slightly and the chicken is cooked through and tender.
  5. Remove the chicken, discard the thyme and add 200g tenderstem broccoli and 100g frozen garden peas. Replace the chicken on top of the vegetables, then grill for 5-7 mins until the chicken is golden and crisp and the liquid is bubbling. Scatter with 5g finely chopped chives, zest of half a lemon and reserved lardons. Boiled new potatoes are great with this dish.

Spring coq au vin

Showing 1-12 of 12 items
Showing 1-12 of 12 items