While many decide to rein in the festivities throughout January, the continuation of frosty mornings, wet wintry days and darker nights for us, gives no better excuse than to get together with friends, to enjoy delicious food alongside the Finest English Fizz.
Coq Au Vin, a classical French dish, is the perfect dinner party dish- simple and elegant, but a dish that can be cooked in advance with ease, to give you more time to enjoy the company of your nearest and dearest.
Our recipe, produced by our Head Chef, Nick Edgar, serves two very generously.
- 300g red wine
- 700g chicken stock
- 20g tomato paste
- 500g chopped tomato
- 1X sprig thyme
- 10g salt
- 2x chicken thigh
- 2x chicken drumsticks
- 10x whole button mushroom
- 2x parsnip peeled and 1/4
- 2x medium carrot peeled and 1/4
- In a hot pan, add the red wine and bring to boil for 3 minutes.
- Once boiling, add the stock, tomato purée, chopped tomato and seasoning.Reduce to a simmer and whisk together.
- Add the chicken, mushroom, carrot and parsnip.
- Place a lid on pan, or alternatively, you can use tin foil.
- Place in a pre-heated oven at 160˚C for 90 minutes.
- After the 90 minutes, carefully remove the pan from the oven and strain off the liquid through sieve in to a clean pan, reserving the chicken and vegetables for plating.
- Bring the liquid back to boil and adjust the seasoning and acidity to your taste, if you want to thicken the sauce you can use a little cornflour.
- Plate the chicken and vegetables- you can add the sauce before serving, or alternatively, allow guests to do so to their own liking.
Perfect to be eaten with mash potato or boiled new potatoes, some sautéed green cabbage or pickled beetroot.
And, of course, perfect alongside a glass of Hambledon Classic Cuvée Rosé.
To experience Nick Edgar's Cuisine first-hand, visit our Pop-Up Restaurant.