Coq au Vin - James Martin Chef

Name: Coq au Vin - James Martin Chef
Ingredients: 1x 1.2kg chicken, cut into 8; 2 tbsp plain flour; 25g butter; 100g pearl onions; 150g pancetta lardons; Few sprigs of fresh thyme tied with parsley and bay; 250g chestnut mushrooms; 500ml red wine; 500ml chicken stock; To serve – mash; Soak the portioned chicken in wine overnight in the fridge.; Drain the chicken, but put the wine in a large ovenproof pan. Then, dust the chicken on a tray with flour, then fry it in butter until brown.; Place the chicken stock with the wine in the overproof pan, then add the browned chicken, along with the lardons, onions, mushrooms and the bundle of herbs.; Bring to the boil then add a lid on and put in the oven for 1 hour 15 minutes.; Serve with mash.

www.jamesmartinchef.co.uk

A classic French dish made with chicken, pearl onions, pancetta, chestnut mushrooms, red wine, chicken stock and mash!

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Ingredients

1x 1.2kg chicken, cut into 8
2 tbsp plain flour
25g butter
100g pearl onions
150g pancetta lardons
Few sprigs of fresh thyme tied with parsley and bay
250g chestnut mushrooms
500ml red wine
500ml chicken stock
To serve – mash
Soak the portioned chicken in wine overnight in the fridge.
Drain the chicken, but put the wine in a large ovenproof pan. Then, dust the chicken on a tray with flour, then fry it in butter until brown.
Place the chicken stock with the wine in the overproof pan, then add the browned chicken, along with the lardons, onions, mushrooms and the bundle of herbs.
Bring to the boil then add a lid on and put in the oven for 1 hour 15 minutes.
Serve with mash.