Jean-Christophe Novelli's Coq au Vin
“Cooking food for family and friends brings such joy and to raise money for research into this rare childhood cancer at the same time is truly wonderful. Neuroblastoma UK is a charity that is close to my heart because of Valentino and I am delighted to play a part in helping other children just like him.”
Serves 4 - 6
Jean Christophe Novelli’s classic, rustic French dish makes a delicious meal for all the family to enjoy. Coq-au-vin, translated as ‘rooster in wine’ can be traced back as far as the conquest of Gaul by Julius Caesar! A tribal leader of the Arverne tribe taunted the Romans by sending Caesar a rooster, a symbol of Gaul bravery. Caeser in return invited him to eat the rooster which he'd had cooked in red wine.
Serve with fluffy rice, perhaps with Jean Christophe’s Oignon Farcis as a starter and another French classic, the tarte tatin, to round things off and host a perfect Get Together this September.
Preparation Time: 30 minutes
Cooking Time: 1:30 hours
Chef’s tip: If you can use a Rooster for this dish, it will increase the flavours and textures of the meal but will probably need a little longer in the oven, depending on size.
INGREDIENTS
6 chicken legs (cut through the joint into 12 pieces and skin left on)
1 tbsp extra virgin rapeseed oil (for sautéing)
700ml red wine (1 bottle of good quality of Loire Valley red wine)
½ tsp cumin seeds
1 sprig thyme
4 sage leaves
½ tsp smoked paprika
4 onions (cut in quarters)
8 shallots (sliced in half, lengthways)
1 garlic bulb (slice in half across the width, unpeeled)
1 tbsp honey
1 tsp organic coco powder
1 tsp cornflour (mixed with 1 tsp cold water)
1 tbsp fresh parsley (chopped)
1 vanilla pod (sliced in half lengthways)
1 tbsp extra virgin olive oil
METHOD
Preheat the oven to 160C (fan), 180C ( non-fan) or Gas Mark 4
Using a very hot large non stick sauté pan (with a lid) add the chicken pieces, seal and brown them all over, add approx. 100ml water to help to speed this process a little, cover with the lid. Remove the chicken and place on a plate. Pour away the excess fat and juices form the pan.
In the same pan heat the rapeseed oil on a moderate heat and add all the onions, shallots, garlic and cover.
Braise slowly for a couple of minutes and then introduce the cumin seeds, thyme, sage, smoked paprika and carry on sautéing slowly.
After approx. 10-15 minutes the onions should be soft then add the coco powder and honey stirring continuously otherwise it will burn, then add the chicken and stir along with the cornflour mixed with water and stir in thoroughly.
Add the wine, enough to cover everything in the pan and then with the lid on, bring to the boil and simmer. Once simmering, skim the impurities that have now collected on the top of the sauce using a large spoon or ladle. Then put in the vanilla pod and taste.
Adjust the seasoning to suite your taste, cover and place the pan into the preheated oven for 50 minutes with the lid on, followed by 15 minutes without the lid on.
Just before serving drizzle the olive oil over the dish to lift the colours of the dish.
Serve with plain boiled white basmati rice.
Host a Get Together this September
Get Together with family and friends this September, and raise money to help fight neuroblastoma, a devastating childhood cancer.
Whether you host a BBQ, a Sunday roast, a coffee morning or even a teddy bear’s picnic, your Get Together this September will make a big difference to children with neuroblastoma and their families.