The Caterer

Coq-au-vin – by Michael Bedford

11 September 2006
Coq-au-vin – by Michael Bedford

Ingredients (serves 12) 12 chicken legs 4 onions, finely diced 200g smoked bacon trimmings 1 litre red wine 200g flour 120ml oil 5-6 cloves garlic, chopped 1 bouquet garni, wrapped in leek leaves 2 litres veal stock Salt and pepper For the garnish 200g bacon lardons, blanched 200g button mushrooms 200g button onions, peeled and blanched 80ml oil Chopped parsley ### Method Marinate the chicken legs, onion and bacon overnight in red wine. Drain the legs and reserve the wine. Coat the legs in flour, shake off any excess and fry in 80ml oil until golden brown. Caramelise the bacon and onion in a thick bottom pot with the rest of the oil, add the chicken, garlic, bouquet garni, wine and veal stock to the onion and bacon. Bring to the boil, skim and simmer for two hours. Remove the chicken legs and pass the stock through a chinoise, then reduce to a glossy sauce. Adjust seasoning, pour over the legs and reserve. Fry the lardons, mushrooms and onions in oil and add to the chicken legs. Garnish with parsley. Michael Bedford Photo © Nick Smith
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