Coq au vin

Dave Gingell - Primeur, Westerns Laundry, Jolene Bakery (London), Fitzroy (Cornwall)

2 chicken legs (cut into thighs and drumsticks)
1 onion
1 carrot
1 head of garlic
2 sprigs of thyme
1/4 bottle red wine
500 ml white chicken stock
50 g smoked pancetta or bacon
5 g flour
4 small shallots
100 g chestnut mushrooms


Marinade the chicken legs overnight in red wine.

The next day pat them dry and dust with flour, fry them in a little rapeseed oil until golden brown. Transfer to a deep ovenproof dish.

Cook the carrots, celery, onions and garlic in the same pan, add to the dish and cover all with the red wine and any bacon trimmings or skin.

Reduce the red wine by half and pour back over the chicken.

Cover with chicken stock, add hard herbs then cook in a medium oven at approx 170.c for about 45 minutes.

Allow to cool in the cooking juices. Pass the cooking liquor through a fine sieve and reduce to a light sauce consistency, fry mushrooms, bacon and shallots then pour back over the chicken.


Return to the oven to heat up.
You can serve me with some lovely buttery mash or crusty bread.