top of page
Search
  • jenny7157

Summertime coq au vin w/ Herb Fed chicken, tarragon & English white wine

Updated: Jul 11

Served w/ a salad of raw courgette, Yorkshire Pecorino & green herb dressing.


A seasonal take on a classic dish. One pot coq au vin but using light white wine and creme fraiche. Served w/ a fresh, seasonal salad and crusty bread. Designed specifically for my demonstration on the Food Theatre stage at the Great Yorkshire Show 2024.




Designed specifically for my recent demonstration on the Food Theatre stage at the Great Yorkshire Show


Serves 4 as a hearty lunch or dinner


INGREDIENTS


For the coq au vin

1 medium chicken (jointed into 8 pieces) or 8 chicken thighs

A tablespoon of butter

2 - 3 banana shallots, sliced into thin half moons

1 carrot, diced

1 stick of celery, diced

3 cloves of garlic, crushed

1 bay leaf

1 tablespoon plain flour

300ml white wine, we're using Chapel Down Bacchus

1 chicken stock cube

1 teaspoon of Dijon mustard

100g full fat creme fraiche

4 long baby carrots, peeled and halved lengthways

A couple of teaspoons of chopped, fresh tarragon (you can use dried)

150g frozen peas or petit pois, place in a sieve and defrost in hot running water

A small handful of flat leaf parsley, finely chopped

Salt & pepper


For the cheat's baby onions

1 small jar of pickled baby onions, approx 350 - 400g jar

1 star anise

1 spring of fresh tarragon

2 garlic cloves

1 tablespoon of runny honey


For courgette salad

2 courgettes, sliced into ribbons using a vegetable peeler

50g of pecorino, shaved - we love Yorkshire Pecorino

30g mixed salad leaves, rocket or pea shoots

1 - 2 tablespoons of very good extra virgin olive oil

The zest and juice of a lemon

1 teaspoon of Dijon mustard

A pinch of sugar

A handful of chopped, soft leaved green herbs such as basil, mint, tarragon & parsley

Salt & pepper


To serve

Some slices of crusty or sour dough bread


METHOD


Coq au vin. Preheat the oven to 180c. In a large, low casserole dish with a splash of oil, gently render the skin on your chicken pieces. You need to do this slowly so that the skin browns and all the fat melts away. Season the chicken with salt and pepper as you go, both on the skin side and the under side. As soon as the skin is golden, turn the pieces over to seal them then remov them from the pan.


Now add a tablespoon of butter to the pan followed by the shallots, carrots and celery, then stir around with the rendered chicken fat and lovely tasty bits on the bottom of the pan. Scrape them up so that they don't catch further. Turn the heat down so they sweat slowly, placing the lid on the casserole in between stirring.


Once they have cooked and the onion is translucent, add the garlic and bay leaf to the pan and stir for a minute of so. Now add the tablespoon of plain flour and stir that for a further minute to cook it out. Next add the white wine and stock cube, stirring or whisking constantly so that flour and wine create a sauce. Final step before this goes in the oven - add the creme fraiche, Dijon mustard, baby carrot pieces and tarragon, then return your chicken pieces to the pan, skin side up.


Place the casserole dish in the oven and cook for 30 minutes. If the chicken skin takes on too much colour, cover lightly with a piece of foil.


Meanwhile. Make the cheat's baby onions. Take a small saucepan and empty the pickled onions and their pickle into it. Add the star anise, tarragon, garlic and honey. Bring to the boil on the hob then turn the heat down so that the pickle is reducing but the pan is not boiling over. Continue like this until the pickle is a sticky reduction, just coating the onions. Put to one side.


Now make the courgette salad. Whisky together the olive oil, lemon juice, mustard, sugar, salt & pepper and add in your chopped, green herbs. Toss your courgette ribbons and salad leaves in the dressing and place in a bowl, gently add the Pecorino shards so that they don't break up too much.


To finish the coq au vin. Once 30 minutes is up, remove the dish from the oven and scatter the peas into the dish between the chicken pieces. Return the pan to the oven for 5 minutes.


Remove the pan from the oven and add your cheat's baby onions and finish with a little finely chopped parsley. Allow the dish to rest for five minutes before serving with the courgette salad and some crusty bread.


ENJOY! GJ x




9 views0 comments

Comments


bottom of page