Spring coq au vin
- 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.
- 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.
- 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.
- 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.
- 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
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