James Strawbridge’s Coq au Vin

James Strawbridge’s Coq au Vin

With chillier weather upon us, there’s nothing quite like the comfort of a hearty meal. Slowly braised in wine and seasoned with peppercorn butter, this fall-off-the-bone chicken stew is paired with velvety jacket potatoes to create a real winter warmer.

Serves 2

Ingredients:

Method:

  1. Preheat your oven to 200˚C. To cook the potatoes, rub them with a little olive oil and sea salt, then roast them for 1 hour and 10 mins.
  2. Meanwhile, sauté the shallots, mushrooms, smoked bacon and thyme in a large pan with a drizzle of olive oil and about 1/3 of the peppercorn butter. Stuff a couple of garlic cloves under the skin of the chicken legs, then season liberally with sea salt and cracked black pepper.
  3. Place the chicken skin side down in the pan with the bacon and mushrooms, and cook for 8 mins until golden. Turn the chicken over and pour in the chicken stock and white wine until it’s mostly covered. Transfer to the oven and reduce the heat to 150˚C. Cook for 1 hour until the chicken is tender and falls off the bone.
  4. Scoop the potato flesh out of the cooked jackets, then mash it with the remaining peppercorn butter and a splash of hot chicken stock until it’s smooth and velvety. Spoon the flesh back into your crispy jacket skins to serve. Garnish with a few thyme leaves.
  5. Serve with chilled white wine on the side and some wilted greens.
James Strawbridge’s Coq au Vin

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  • Free Range Chicken Legs With Bone (2x 200g) - 02
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    Free Range Chicken Legs With Bone (2x 200g)

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The Green Grass and High Tides Podcast

In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.

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