Coq au vin

Serving size: 4
Preparation time: 5 minutes
Cooking time: 2 hours, 10 minutes
Ingredients:

400g of chunks of rooster, bone in
2 large carrots, diced
1 head of celeriac or celery, diced
150g of diced, smoked streaky bacon
200g of big leaf spinach
200g duck or goose fat
250g champignon (cup mushrooms)
2 sliced red onions
150g flour
1 small bunch of thyme
1 small bunch of rosemary
1 small bunch of sage
1 clove of garlic, sliced
2lt of red wine
1 tablespoon of tomato puree
Pinch of nutmeg
Salt and black pepper to taste


Featured in:
March 2012

METHOD
Salt and flour the cockerel pieces. Heat the duck fat and cook the cockerel pieces until lightly brown. Add the diced bacon and the tomato puree. Cook for 1 minute then add all the rest of the vegetables and herbs apart from the spinach. Wet with the red wine and the stock and cook gently for 2 hours. Serve with the last minute addition of the spinach.



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NEW SPRING MENU LAUNCHED AT CASTLE HOTELThe Castle Hotel and Reform Restaurant in Lincoln has recently launched their spring menus in their Reform Restaurant, prepared by their new head chef Raif Mason formerly of Cognito, The Hope & Anchor & Winteringham Fields.The menus and further information about the hotel can be found at: www.castlehotel.net ... See MoreSee Less