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Coq au Vin Recipe by Andrew Rudd

Coq Au Vin Andrew Rudd

The word ‘coq’ in French means ‘rooster’ or ‘cock, a tough bird that benefits hugely from braising. Traditionally this coq au vin recipe needs more cooking time, but nowadays it’s a realtively quick dish to prepare as birds are reared more quickly and are more tender. It’s a delicious dish with incredible flavour.

Prep Time: 30 minutes
Cooking Time: 1 ½ hours
Serves: 4

Ingredients:

– 8 joints free range chicken ~ on the bone and skin removed ~ thigh, drumstick
– 150g/5½oz shallots/baby onions, peeled but left whole
– 5 cloves garlic, whole
– 2 carrots peeled and sliced into sticks
– 2 sticks celery, peeled and sliced into sticks
– 75g butter
– Sprig fresh thyme
– Bouquet garni ~ 2 bay leaves, parsley stalks, 6 sprigs of thyme 350g button mushrooms
– 150g streaky bacon, cut thickly
– 1 tbsp peppercorns
– 750ml (1 bottle) good red wine (Shiraz or Cabernet Sauvignon)
– 500ml chicken stock
– 2 tbsp balsamic vinegar
– Handful parsley, chopped
Salt and crushed black pepper
– 1 tbsp plain flour (baked/toasted for 7 minutes at 200 degrees )

Method:

1. Marinating the Chicken – Heat a heavy casserole dish and bring the wine to the boil until reduced by one third. This will remove the alcohol and concentrate the colour and flavour. Leave to cool. In a bowl, mix the chicken pieces, carrots, celery, garlic, peppercorns, shallots/baby onions, vinegar and bouquet garni and pour the cooled red wine over them. Cover and refrigerate for 24 hours.
2. Cook the Chicken – Drain the chicken pieces and vegetables. Reserve the liquid. Dry the chicken pieces with kitchen paper. Season the chicken with salt and pepper. On a high heat, add vegetable oil to a large casserole dish. Brown the chicken pieces for 5 minutes on each side ~ skin side first. Transfer the pieces onto a plate.
3. Cook the Vegetables – melt butter and add the marinated vegetables. Cook gently until just browned. Spoon out most of the fat, add the toasted flour and stir gently. Slowly add the retained liquid/wine, little by little. Add the stock as well. Cook gently.
4. Add the chicken pieces and return to the boil. Cover and cook in a preheated oven (180 degrees) for 30 minutes
5. Over a medium heat, fry the diced bacon and button mushrooms. Add to the casserole
6. Correct the seasoning and serve with a little dressed green salad and olive oil mash or good bread.

RECIPE FROM ENTERTAINING WITH ANDREW RUDD

Entertaining with Andrew RuddAndrew Rudd shares his passion for delicious food and stylish entertaining in Entertaining with Andrew Rudd, a cookbook that draws on his years of experience as a top chef.

Divided into seven chapters, each crammed full of scrumptious and easy-to-follow recipes, Entertaining with Andrew Rudd contains great ideas for every party occasion.

Whether you re planning a romantic dinner for two, an al fresco feast for forty or a simple supper for five, you’ll find inspiration in this selection of classics with a modern twist. With a host of mouth-watering sample menus and stacks of great tips for effortless entertaining, this is the essential companion to any party. Inspiration is served! This beautifully presented book is packed with great recipes and menu ideas for all occasions.

Now located on Fleet Street, Medley is Andrew Rudd’s private dining venue and cafe/bistro. The New York loft-style surroundings provide the perfect backdrop to everything from launch events and private parties to corporate evenings and wedding receptions. Whatever the occasion, Andrew and his team make sure you have a night to remember.

Andrew Rudd  Andrew Rudd

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