Spring coq au vin
A lighter, springtime option of the classic French stew, swap out traditional winter veg for seasonal spring produce and red wine for a dry white. Whilst this coq au vin recipe may take a little while to cook, the rich, delicious results are totally worth it.
- Trim the chicken legs of excess fat and season well. Heat the oil in a large flameproof casserole dish until hot. Add the lardons and cook over a medium heat for 8-10 mins until crisp. Remove from the dish with a slotted spoon and set aside. Add the chicken, skin-side down, and cook in batches for 4-6 mins each side until golden and crispy; remove from the dish and set aside.
- Add the leeks and garlic, fry for 2 mins, then stir through the flour. Cook for 1-2 mins until the flour is absorbed, then increase the heat to medium-high and pour in the wine. Bring to the boil, scraping the base of the dish with a wooden spoon to lift any caramelised pieces. Add the chicken stock, cream and thyme; season. Return the chicken to the dish, skin-side up. Bring to the boil, then reduce to a simmer, cover and cook for 15 mins.
- Preheat the grill to high. Uncover the dish on the hob and cook for another 10-15 mins until the sauce has thickened slightly and the chicken is cooked through and tender. Remove the chicken, discard the thyme and add the broccoli and peas. Replace the chicken on top of the vegetables, then grill for 5-7 mins until the chicken is golden and crisp and the liquid is bubbling. Scatter with the chives, lemon zest and reserved lardons. Boiled new potatoes are great with this.
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