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James Martin’s Coq au Vin
Introduction from James Martin
This is a classic dish that I learnt when cooking in France. You can actually use red or white wine, but soaking the chicken in the wine and then sealing it off properly is key. I love a good French Bistro dish, especially if you’re sitting in Paris watching the world go by. Chef Claude Bosi is a great friend of the show and I cooked this dish with him. Even the French chefs with the Michelin-starred restaurants love the classic French brasserie food because, cooked properly, they are some of the best dishes around.
Ingredients
Method
Soak the chicken portions in the wine overnight in the fridge.
Preheat the oven to 180ºC/1600C fan.
Drain the chicken, reserving the wine. Put the chicken in a roasting tray and dust in the flour. In a large frying pan, over a medium-high heat, fry the chicken in the butter until browned on both sides.
Put the reserved wine in a large, ovenproof pan and add the chicken stock. Add the browned chicken, the lardons, onions, mushrooms, bouquet garni, salt and pepper and bring to the boil, then pop a lid on and put in the oven for 1¼ hours, or until the chicken is completely tender.
Serve with mashed potatoes
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Reviews
4.5 out of 5 stars
4 Ratings
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